CHICKEN BROTH

1  4 - 5 pound stewing xhixken, cut up
6 cups cold water
1 medium carrot, chopped
1 medium onion, chopped
2 stalks celery, chopped
sliced zest of 1/2 lemon
1 bay leaf
salt and freshly ground pepper 

In a large soup pot, cover the chicken parts with water. Let stand for 1 hour. Add the carrot, onion, celery, and zest. Simmer,  covered, for 2 hours. Add the bay leaf and simmer for 15 minutes longer.

Remove the chicken, vegetables, and bay leaf. Discard the vegetables and the bay leaf; the meat may be used in other dishes. Strain the broth into a shallow container and chill to congeal the fat. Lift off the hardened fat; discard.

Return the broth to the soup pot and reheat. Add the salt and pepper to taste and serve.

Yields: 1 quart