Carrots.

First of all, it is not clear what kind of "chicken" is involved.

If it is a chicken from a farm, then it usually includes liver, stomach, chicken feet. If it is a supermarket chicken, it is just a body.

1. In any case, remove skin. If it is a supermarket chicken, then discard it with all the fat from the chicken. If it is a farm chicken, melt fat and skin to liquefy fat. Fry chicken liver on it. Add salt to taste. Eat it while it is hot.

2. Make chicken soup:
Cut chicken into pieces. Even simpler - buy chicken parts. I prefer dark meat for the soup, preferably legs (don't forget to remove skin). Put meat into a large pot, add water, get to the boiling point. Remove all the floating scum. Add two-tree whole large onions, a pound of carrots (save time, buy baby carrots). Add salt, pepper, bay leaves (I usually put them in a metal tea container, so that I can remove them later). Reduce heat to simmer and cook for one hour.

3. Remove and discard onions. Take meat out of the pot. Separate meat from bones and cartilage. Put meat back into the pot. Put bones and cartilage into a separate pot. As it is, the chicken soup is ready to eat. (I usually add dill to it, and cook for another 5 minutes, but I am not sure if dill counts as another ingredient).

4. Chop and fry another onion until golden. Remove from the skillet and put into the soup. Cut another pound of carrots and fry them until golden. Put them into soup. Simmer soup with onions and carrots for 10 minutes. Soup is ready (I usually cut and boil pieces of potatoes in the soup).

5. Make stock. Put bones and cartilage into another pot. If the chicken was bought at the farm, add chicken feed.Add enough water to have the level in the pot to be tree times the height of the ingredients. Add two whole onions and another pound of carrots. Get to the boil. Reduce heat and simmer for 4 hours. This should evaporate half of the water in the pot. Discard onions. Put some meat from the chicken soup and carrots from stock into a deep dish, put stock into it, and place it into the refrigerator. Gelatin extracted from cartilage and bones will harden the liquid. This dish should be eaten with horseradish.