INGREDIENTS YOU’LL NEED:
1 whole chicken; I cut it into pieces.
8 Cups.Of water.
Coarse salt, to taste.
3 medium onions – thinly sliced.
2 celery stalks – sliced crosswise.
4 crushed garlic cloves,
6 medium carrots – thinly sliced.
In a heavy-bottomed stockpot, bring the chicken, water, and one tablespoon of salt to a boil. Skim the foam. Add crushed garlic, onions, and celery to the mix. Turn down the heat. Simmer for half an hour with the lid just partly on.
Remove the breast, and set it aside. Add carrots. Simmer for a further half an hour with the lid just slightly on.
Take out the remaining chicken and throw away the back and the wings. Let it come to room temperature. After separating the flesh from the bones, chop it into manageable pieces.
Mix in the necessary quantity of chicken, reserving the remaining chicken for another use. Skim fat. Add some salt to taste.