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Chicken Broth, Reserving Chicken for Recipes

Print Recipe
Cuisine American

Ingredients
  

  • 1 3-5 lbs Whole Chicken
  • 1-2 Carrots and celery, large chunks
  • 1 Onion, halved or quartered The onion does not have to be peeled
  • 2 Garlic cloves, whole
  • 1-2 Bay leaf
  • Fresh thyme sprigs Optional
  • Black peppercorns
  • 1 Tsp Salt
  • Water to cover

Instructions
 

  • Place the whole chicken in a large stock pot and add all the ingredients. Cover with water. 
  • Bring to a boil and cook until the chicken begins to fall off the bone. 
  • Remove the chicken from the broth and set aside to use in soup, chicken salad, chicken and dumplings, casseroles, etc. 
  • Strain the stock in a colander and discard the vegetables. 
  • At this point I like to chill the stock so the fat comes to the top and is easily discarded. 
Keyword broth, chicken, stock