Ingredients

The following ingredients have 12 Servings
  • 3 lbs whole chicken
  • 1 tsp kosher salt ((to taste))
  • 1/2 tsp ground black pepper ((or peppercorns))
  • 3-4 ribs celery ((washed and rough chopped))
  • 2 large carrots ((washed and rough chopped))
  • 1 large white or yellow onion ((rough chopped))
  • 1 large turnip ((washed and quartered))
  • 1-2 medium parsnips ((washed and rough chopped))
  • 2 large bay leaves
  • 2-3 sprigs fresh thyme

Instruction

  • Prep your ingredients and make sure to remove the neck and giblets from the body cavity of your whole chicken.
  • Place the chicken and all ingredients into a stock pot and cover with enough water to cover the chicken carcass, roughly 12 cups.
  • Place the stock pot on high heat and cover, then bring to a boil. Once you have a rolling boil, reduce heat to low and simmer for 1½ hours or longer.
  • Remove the broth from heat when done and allow to cool, remove chicken, discard the skin and bones, and shred meat for other recipes. Strain out all of the veggies and herbs (if used).
  • Use in your recipe or store in an airtight storage container and keep refrigerated for up to a week.