1 chicken (about 1 kg/2 lb 4 oz)
2 1/2-3 l/2 1/2 qt water
Wipe the chicken dry and singe any remaining feathers. Cut off its neck and feet, gut and thoroughly wash inside and out.
Cut the stomach, clean it and remove film; cut the heart; scald its feet and peel, cut off the claws; pick feathers off its head; carefully separate gallbladder from liver. Was all innards.
Put prepared chicken and its innards together with prepared roots into a stock pot and cover with water. Bring to boil and remove all foam and scum that rises to the top. It takes about 1 to 2 hours to cook chicken broth, depending on the size and age of the bird.
To check if chicken has been cooked poke it with fork in the thigh. If fork goes in easily — the chicken is done. Remove chicken and innards from the pot and save for another use. Strain the broth.