1

In 8 quart saucepot, heat chicken parts, celery, and 12 cups of water to boiling point over high heat.

2

Rub whole chicken with 1 teaspoon salt. Add to saucepot. Heat to boiling. Reduce heat to medium-low and simmer, uncovered, 45 minutes or until chicken is cooked through.

3

With tongs, carefully transfer whole chicken to plate. Set aside. Leave chicken parts in pot.

4

Add onion, carrot, parsnip, pepper, garlic, and remaining 1 teaspoon salt to pot. Simmer broth over medium-low heat, uncovered, 1 hour and 15 minutes.

5

When whole chicken is cool to the touch, remove skin and bones. Cut meat into bite-size pieces.

6

Strain broth through fine sieve into large bowl. Discard all solids except carrot. With spoon, skim off fat and discard. Return broth to saucepot. Add dill. Let stand 1 minute, then remove. Cut carrot into 1/4" slices. Stir carrot and cut-up chicken into soup. Heat through if necessary.