Ingredients
- 3 small chickens (about 2 1/2 pounds each), each cut into 8 pieces
- 10 black peppercorns
- 2 teaspoons Diamond Crystal kosher salt, plus more to taste
- 4 medium parsnips, peeled, 2 left whole and 2 cut into 2- to 3-inch batons
- 4 medium carrots, peeled, 2 left whole and 2 cut into 2- to 3-inch batons
- 4 stalks of celery, trimmed, 2 left whole and 2 cut into 2- to 3-inch batons
- 3 large onions, peeled, 2 cut in half and 1 coarsely chopped
- 3 sprigs of dill
- 3 sprigs of flat-leaf parsley
- 3 sprigs of thyme
- 2 fresh bay leaves
- Soup Mandel, for garnish
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