Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

Target recipe: rinse chicken, remove skin, and put in big pot. add the onions, garlic, parsley, dill, large carrot pieces, celery, honey, pepper and salt. fill with water to level of ingredients (just about covering). boil on high for 1 ½ - 2 hours. remove soup from heat. strain it to remove all loose items, leaving only broth and chicken. remove skin and bones from chicken, set aside boneless chicken meat. return clear broth to heat. add the potatoes, carrots. simmer for about an hour, until potatoes are cooked. add halfway through the hour, so they don't over cook. add chicken back to soup, heat for 10 min or so to warm the chicken up and serve.