Ingredients:

  • 5-6 lb whole chicken
  • 8-10 cups water
  • ½ yellow onion, unpeeled
  • 1 stalk celery
  • 1 carrot
  • 3-4 sprigs fresh thyme
  • 8-10 sprigs fresh parsley
  • 5 whole garlic cloves, unpeeled
  • 2 bay leaves
  • 2 teaspoons sea salt
  • 2 teaspoons whole black peppercorns

Instructions:

  1. Remove giblets from chicken cavity. Rinse chicken inside and out with cold water.
  2. Halve the onion. Halve the celery and carrot.
  3. Place chicken, water, onion, celery, carrot, thyme, parsley, garlic, bay leaves, salt, and peppercorns in the stock pot. Ensure the chicken is mostly submerged; add more water if needed.
  4. Bring the pot to a boil over medium-high heat. Reduce heat to low to maintain a gentle simmer (low boil).
  5. Use a spoon to skim off any foam or impurities that rise to the surface. Do this for the first 5-10 minutes of simmering.
  6. Cover the pot and simmer gently for 2 hours. Maintain the gentle simmer throughout.
  7. Turn off the heat and remove the lid. Let the broth cool for at least 20 minutes before handling the chicken.
  8. Using a slotted spoon, remove and discard the carrot, celery, onion, thyme, parsley, and garlic.
  9. Carefully remove the chicken from the pot using tongs. Place the chicken in a separate bowl to cool slightly.
  10. Place a fine-mesh strainer (or colander lined with cheesecloth) over a large bowl. Strain the broth to remove any remaining solids or small bones.
  11. Allow the broth to cool completely before transferring it to jars or freezer-safe containers. Refrigerate for up to 7 days or freeze for up to 6 months.