Ingredients

The following ingredients have 12 Servings
  • 1 whole chicken, (cut up)
  • 3 carrots, ( cut into large pieces)
  • 3 ribs celery, ( cut into large pieces)
  • 1 large onion, (quartered)
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 1 tablespoon whole peppercorns
  • 14 - 16 cups water, ( or enough to cover)

Instruction

  • Place the chicken pieces in a large Dutch oven or soup pot. Add the carrots, celery, onion, bay leaves, thyme and peppercorns. Add enough water to cover all vegetables and chicken by a few inches.
  • Cook over medium-high heat until it comes to a boil. Skim off any foamy scum from the surface. Reduce the heat, cover and simmer, stirring occasionally, until the chicken is falling-off-the-bone tender, about 2 to 3 hours depending on the size of the chicken pieces.
  • Remove from the heat. Using a slotted spoon remove and discard the vegetables. Remove the chicken pieces to a plate or baking sheet to cool.
  • Pour the remaining broth through a fine mesh strainer set over a large storage container(s) or pot. Discard the herbs and peppercorns. OPTIONAL: If desired, strain the broth a second time using a coffee filter set inside the strainer to remove any sediment.
  • Debone the chicken. Discard the bones and skin or save to make chicken stock. Store the de-boned chicken for use in other recipes.