6-7 pound whole chicken (remove neck and liver from cavity) or
2 Roasted Chicken carcasses
5 quarts water
½ tsp. dill
½ tsp. white pepper
¼ tsp. thyme
¼ tsp. marjoram
1 Bay leaf
½ tsp. rosemary
½ tsp. Savory
2 medium onions (quartered)
2 large carrots (peeled and quartered)
2 celery stalks (quartered tops included)
Place the chicken in a large stock pot. Pour in 5 quarts of water and put on high heat. Add½ tsp. dill, ½ tsp. white pepper, ¼ tsp. thyme, ¼ tsp. marjoram, 1 bay leaf,
½ tsp. rosemary, ½ tsp. Savory, 2 medium onions (quartered), 2 large carrots (peeled and quartered), 2 celery stalks (quartered). Bring to a boil. Cover and turn to low and cook for 2 hours. Allow to cool for a few minutes and remove chicken to a platter. Pour broth through a large strainer lined with cheese cloth removing all the solids and discard to garbage.
Cool in refrigerator and remove Fat.