Ingredients
1 whole chicken cut in eight pieces
1 butternut squash
Italian parsley (1/2 a bunch)
Dill (2 bunches)
4-5 carrots cut
4-5 celery stalks cut
8 garlic cloves minced
1 teaspoon salt
1 lemon
Preparation
Clean chicken and cover with water in a large pot and bring to a boil Once boiling, remove all the scum Add carrots, garlic, and salt When chicken starts to get tender with a fork, add squash, celery, dill, and juice of lemon At end, add parsley and remove before serving Before serving, take the chicken that hasn’t fallen off the bone off the bone.
