Chicken broth

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Chicken broth (yuch)
1 whole Cornish game hen (weight about 1 lb 3oz), with the skin on
6 cups water, cold
2 small onions, peeled
2 stalks celery, cleaned
1 large carrots, peeled
2 parsley roots, peeled
dill, parsley
salt by taste

Wash the chicken well and let it drain. Cut off any chunks of fat that are visible and either keep for another purpose or discard.

Prepare the vegetables. Cut the celery and carrots into 2 1/2 to 3 inch pieces and leave the onions whole.
Once the chicken is prepared, put only the chicken into a large dutch oven and cover it with cold water only until it barely reaches the top of the chicken.

Let the chicken come to a boil on medium low heat. Cover the pot boil on medium heat and simmer for 25-30 minutes.
Add the vegetables. At this point, you may refresh with boiling water if too much has evaporated during the first stage. Cover the pot and let it simmer for keep it at just above minimum heat for 20 minutes.
5-7 minutes before it is finished simmering, add salt to your taste and add a good bunch of fresh dill and parsley.
Turn off the heat, remove chunks of celery, parsley roots and whole onions leaving carrots in a pot.
Serve with matzoh!