1 chicken (41/2-5 pounds)
Salt to taste
1 parsley root
4 celery stalks
1 bunch of fresh dill tied in a cheesecloth bag
Wash the chicken inside and out, place in a heavy-bottomed pot, breast side down, and cover with cold water by 1/2 inch. Bring to a boil, skim, add the salt, vegetables, and dill, and return to a boil. Immediately lower the heat and simmer, partially covered, for 30-35 minutes, or until the chicken is cooked. To check for doneness, pierce the leg with a fork. If it goes in softly and smoothly, and the juices are colorless, the chicken is done. Remove the chicken from the pan, allow to rest for 10-15 minutes, then carve into serving pieces. The chicken can now be served as is, with potatoes, salads, and vegetables. Variation Poached Chicken with Sour Cream Preheat the broiler. Place the chicken pieces skin side up in a roasting pan and brush them with 2-3 tablespoons of sour cream. Place under the broiler for about 5-7 minutes, or until the sour cream is pale gold and the chicken skin is crisper.