1 medium-size chicken, cut-up (2 ½ – 3 lb.)
2 large red-skinned potatoes, in chunks 2 peeled carrots, in cylinders 2 peeled parsnips, in slices 1 ½ tsp dill seeds 1 ½ tsp whole black peppercorns
Salt to taste water to cover ¼ cup or more chives
• Place chicken in a pot, add dill seeds, peppercorns, and salt, and cover generously with water.
• Bring to a boil, simmer on medium-low fire for about 15 minutes. Add carrots, then potatoes and parsnips. Continue to simmer for another 30 minutes.
• Let it cool. Remove the bones and skin of the chicken. Return it to the pot.
• Heat it up and serve it with the broth, with chives sprinkled on top.
Serves four.
Wine or beer would be inappropriate for this meal, as it is already soupy; a glass of cool water would be just right.