Ingredients
Chicken Broth Ingredients:
1 chicken (3 to 3-1/2 lbs.)
1 quart water
1 rib celery
1 medium onion
3 chicken bouillon cubes
3 peppercorns
1 tsp. salt
Additional Ingredients:
1/4 lb. salt pork, diced fine
2 large onions, chopped
5 medium potatoes, diced
1 pt. cream or half-and-half
1/2 tsp. pepper
salt to taste

Directions
In a covered kettle, cook the chicken and the remaining broth ingredients for 1 hour or until the chicken is tender. Remove the chicken and pull the meat from the bones when cool enough to handle. Cut the meat into bite size pieces. Discard the bones. Strain the broth. Refrigerate the broth and chicken in separate containers.

When ready to use, lift the fat from the broth, reserving 2 tablespoons. In a large saucepan render the salt pork until light brown. Remove the cracklings with a slotted spoon and set aside. Add the reserved 2 tablespoons of chicken fat to the pan drippings and heat.

Saute the chopped onion until tender. Add the potatoes then cook uncovered for 5 minutes. Add the broth and bring to a boil. Reduce the heat and cook uncovered until the potatoes are tender, about 15 minutes.

Add the pieces of chicken, cream, pepper and salt. Heat through. If desired, garnish with minced parsley or chives when serving. Makes 8 servings.