Chicken Stock


  • 1 whole chicken (about 3 1/2 lbs.) rinsed, giblets discarded
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head garlic, halved
  • 1/2 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt


  • Place the chicken and all ingredients in a large stockpot
  • Pour in enough cold water to cover chicken (too much will make it weak)
  • Put the pot on the stove over a medium-high heat and allow to come to a boil
  • When the water comes to a boil, reduce the heat to medium-low and simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done
  • Once the chicken is cooked, carefully remove it to a cutting board or plate
  • When the chicken is cool enough to handle, hand-shred the meat into a storage container; discard the skin and bones
  • Carefully strain the stock into another pot to remove the vegetable solids
  • Use the stock immediately, or refrigerate for up to one week after cooling. It can also be frozen for future use.

Makes approximately 12 cups (3 quarts)