13-5 poundwhole chickengiblets removed (can be used, discard liver)
6-8*cupscold filtered water*enough water to cover all the ingredients
1fresh thyme sprig
3Italian parsley stems
In a large Dutch oven or stock pot combine the whole chicken, celery, carrots, onion and garlic. Add enough cold filtered water to cover all the ingredients plus an extra 1-2 inches..
Add in fresh rosemary, thyme, parsley, bay leaf, peppercorns and salt.
Bring the stock to a very gentle simmer. Simmer for 1 1/2 hours or until the chicken is fully cooked. NOTE: the chicken broth can continue to simmer for multiple hours for a richer flavor.
When desired flavor is achieved, remove the chicken and strain the broth through a fine mesh strainer (sieve) or cheesecloth. The chicken can be removed from the skin and bones and used in other recipes.Discard the vegetables and herbs. See NOTES below for storing instructions.
*Recipe YieldThe total amount of broth will vary depending on the amount of water used and the length of cooking time due to some evaporation. You should yield around 4-6 cups broth.How to StoreThe broth can be stored in an airtight container in the refrigerator for up to 4 days.How to FreezeOnce the broth has cooled place in airtight freezer-safe containers (like these) leaving 1/2-3/4 inch room on top for expansion. Freeze for up to 3 months and thaw in the refrigerator before using.The broth can also be frozen in ice cube trays! After it has cooled allow it to freeze in the trays. When solid remove the cubes and store in a freezer bag. This is convenient when using smaller amounts or just making a cup of broth to sip.Recipe TipsCook the stock at a very low simmer. This makes a difference in the overall cloudiness of the final stock.Start with cold water. This too will affect the cloudiness of the stock.Cook it long and low. The longer the stock cooks the richer stock you'll end up with. It needs to cook at least long enough to cook the chicken but can be cooked longer.Remove the chicken breasts. If you plan to use the cooked chicken meat removing the breast meat when the chicken has cooked (even if you'll keep simmering the stock) ensures it won't overcook and become tasteless. You can leave the rest of the chicken to simmer.