2 whole chickens
8 cups water
4 teaspoon salt
3 stalks of celery
1 whole onion
1 heaping tablespoon of Sara’s Green Stuff
1 sprig of dill
1 tablespoon pepper
Put chicken and water in stock pot. Add salt and bring to a boil.
Add all other ingredients. Cover and simmer for 1-2 hours
Refrigerate over night. Remove fat at top of stock and strain.
Add fresh carrots and cut up pieces of chicken. Bring to a boil.
Add noodles, rice or matzo balls.