Instructions: Place the chicken in a large pan, surround with the vegetables and add hot water to come about 2/3 of the way up the chicken. Add thyme, dash pepper, and salt. Cover and cook at a bare simmer for 50 minutes or until just about done. If you wish, you may add a small head of cabbage, cut into fourths or sixths, and continue cooking for about 15 minutes. Remove skin and serve the chicken with the vegetables.

Note: If you wish to serve the broth with the chicken, prepare the recipe ahead of time and refrigerate so that hardeded fat can be removed.

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