Chicken Stock

Makes Roughly 3 Quarts


1 whole (4-5 pound) organic chicken
1 onion, trimmed, peeled and quartered
3 medium carrots, peeled and roughly chopped
3 stalks of celery, roughly chopped
2 teaspoons black peppercorns
1 bay leaf
5 sprigs of fresh parsley
5 sprigs of fresh thyme


Rinse the chicken well and place in a large pot along with the other ingredients. Cover with very cold water and bring to a boil over high heat. Skim off any foam that rises to the top. Turn the heat down to low and simmer for 2 hours, or until the chicken is cooked through and falling off the bone. Remove the chicken and place on a platter to cool. Discard the cooked veggies, spices and herbs and strain the broth using a fine mesh sieve. At this point, you can measure out the amount you need for your recipe and freeze the rest (it’ll be good in the freezer for about 6 months). Once the chicken is cool enough to handle, remove the meat from bones and save for soup, enchiladas, sandwiches... the possibilities are endless!