Instructions: Cut 5 carrots and 2 parsnips into 1-inch chunks, and transfer to a large stockpot. Add chicken, onion, celery, parsley, dill, bay leaves, peppercorns, and 5 quarts water. Bring to a boil over high heat. Reduce heat to medium, and simmer, skimming the foam as it rises to the top, until the vegetables are tender and meat begins to fall off bones, about 1 1/4 hours. Season with salt to taste.

Remove the chicken and the vegetables from the soup; reserve. Pass the liquid through a fine sieve lined with cheesecloth. Transfer the liquid to a large container, and refrigerate overnight so the fat rises to the top and hardens. (If desired, transfer the chicken and vegetables to an airtight container, and refrigerate.)

Carefully remove any fat from the surface, and discard. Pour soup into a medium stockpot. Peel and slice the remaining 5 carrots and 2 parsnips into 1/2-inch-thick rounds; add to the soup. Place the pot over medium-low heat, cover, and cook until the vegetables are tender, about 25 minutes. (If desired, remove the reserved chicken meat from the bones, and cut into bite-size pieces; add the chicken and vegetables to soup, and heat.) Divide soup among ten bowls, garnish with dill, and serve.

Serves 10.

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