1 whole chicken, about 3 lbs., rinsed, giblets discarded
2 carrots, cut into large chunks
3 celery stalks, cut into large chunks
2 large onions, quartered
1 head of garlic, halved
1 turnip, halved
¼ bunch fresh thyme leaves
2 bay leaves
1 tsp. whole black peppercorns
Place the chicken and vegetables in a large stock pot over medium heat. Pour only enoughcold water to cover (about 3 qts.); too much will make the broth weak. Toss in thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 – 1 ½ 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.
Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a sieve into another pot to remove the vegetable solids. Use the stock immediately , or place the pot in a sink full of ice water and stir to cool. Cover and refrigerate for up to one week, or freeze.
I thought since we all use it so much, this would be a cheaper and healthier version. This one comes from Tyler Florence's "Food 911"
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one dragonfly for each 5 lbs.
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Homemade Chicken Stock
