INGREDIENTS
4
chicken legs – preferably Halal or Kosher
2
celery stalks – cut in half
2
yellow onions – unpeeled
2
large carrots – cut in half; plus 2 more - peeled and cut into discs
1
parsnip – cut in half
1
chayote squash – cut in half
1
knob ginger – roughly the size of your thumb
1
head garlic – stem trimmed
3
bay leaves
1
small bunch fresh dill – plus extra for garnish
1 tbsp
kosher salt
1 tsp
whole black peppercorns