Recipe Ingredients:

• 14 Cups of water
• 1 chicken, skinned and cut into eighths
• 1/2 bag baby-cut carrots
• 3 stalks celery, each cut into four pieces
• 1 large onion, cut down the middle almost to the root
• Handful of flat-leaf parsley and dill, rinsed well and tied with twine
• 1 parsnips peeled and cut into thirds
• 1 turnip, peeled and cut in half
• 1 sweet potato, peeled and cubed (optional)
• Kosher salt and pepper to taste