Place cut-up 2 lb. stewing chicken including gizzard and heart in pot, cover with 8
cups cold water, add 1 Tablespoon salt, and cook under cover on low heat 1 1/2 hours.
soup vegetables, 6 or so peppercorns, and 1/2 to1 bay leaf, plus 1 onion singed over
flame, and cook 30 minutes longer or until vegetables and meat are tender.
Sprinkle with a Tablespoon fresh chopped parsley and/or dill and serve over egg
noodles, poured-batter noodles, rice or liver dumplings. If you like, slice the cooked
carrot and add to soup bowls.
If the soup is too fat for your liking, prepare a day ahead,
refrigerate overnight, and remove solidified fat.