Chicken Soup Stock

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 (3 1/2 lb) free-range whole chickens, rinsed, giblets discarded
• 1 chicken back
• 2 carrots, cut in large chunks
• 3 celery ribs, cut in large chunks
• 2 large onions, quartered
• 1 head garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorn

Recipe

• 1 place the chicken and vegetables in a large stockpot over medium heat.
• 2 pour in only enough cold water to cover (about 10 cups); too much will make the broth taste weak.
• 3 toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil.
• 4 lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. as it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
• 5 carefully remove the chicken to a cutting board. when its cool enough to handle, discard the skin and bones; chop the meat into a storage container.
• 6 carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
• 7 use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock.
• 8 cover and refrigerate for up to one week or freeze.