A great way to use a whole chicken to create both meat and stock. The Chicken Broth may be frozen for future use in other recipes.
- 1 whole 3-4lb chicken, skin removed
- 1 large onion, cut into chunks
- 3 carrots, scrubbed and quartered
- 2 parsnips, scrubbed and quartered
- 1 turnip, scrubbed and cut into chunks
- 3 stalks celery, scrubbed and quartered
- 5 cloves garlic, smashed
- Small handful parsley
- 3 sprigs thyme
- 3 sprigs sage
- 1 sprig rosemary
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp poultry seasoning
- Salt, to taste
- Water, to cover
- Add all ingredients except salt to a large pot or dutch oven. (We used a 12 quart dutch oven.) Fill with water, covering chicken and vegetables with one or 2 inches. If your pot is wide and shallow, quarter the chicken so everything fits.
- Bring to a slow simmer, and cook for one hour or until chicken is cooked and tender. While chicken is cooking, skim off any foam.
- After chicken is cooked, remove it from the pot, while continuing to simmer the veggies and herbs. Allow to cool until easy to handle, about 10 minutes. Shred all meat from the bones, and set aside for use in other recipes.
- Return chicken carcass to the pot, and continue to simmer for another 2-3 hours. Taste the broth and add salt or other seasonings, if desired.
- Strain the broth into another vessel large enough to hold it. Allow to cool. Refrigerate up to 3 days, or freeze up to 3 months.