Chicken Stock

By bunny_2

Ingredients

• 1 organic whole chicken, washed and dried
• 1 teaspoon black peppercorns
• 1 bay leaf
• 2 stalks celery, roughly chopped
• 1 large yellow onion, peeled and roughly chopped
• 2 carrots, peeled and roughly chopped
• 3 sprigs fresh parsley
• 3 sprigs fresh thyme
• 1 teaspoon coarse salt

Details

Servings 10
Preparation time 10mins
Cooking time 120mins

Preparation

Step 1

Put all of the ingredients into a large soup pot, cover with cold water (should take about 3 quarts), and bring to a boil over high heat. Skim any foam that rises to the top, turn the heat down to low, and simmer for 1 1/2 hours. Let the stock cool and then strain into containters to freeze. The chicken makes for great chicken salad or you can shred it into the strained broth, add a couple of carrots cut into coins and some diced celery, and enjoy some delicious soup.

Keeps 1-2 weeks in the frdige, 6 months in the freezer.