Golden Chicken Bouillon (Russian)

DIRECTIONS

• Put chicken and giblets, except liver, into a pot with enough cold water to cover the meat.
• Heat slowly until water boils, skim, then cook very gently.
• Lightly brown the carrots, celery, and onions in butter, then add the leek, garlic, and parsley.
• Add the vegetable mixture, bay leaf, and peppercorns to the chicken in the pot.
• Let simmer until chicken is tender (1 1/2 hours or more).
• Season with salt 30 minutes before soup is done cooking.
• Strain through several layers of cheesecloth, skim off fat, and garnish with minced parsley if desired.