Chicken Stock
Prep time: 
Cook time: 
Total time: 
 
I love two things about this recipe: it's fast and since the chicken is essentially poached, you can use it in soups, salads, etc.
Ingredients
  • 1 whole 4-5 pound organic chicken, rinsed
  • 3 stalks celery, chopped in half
  • 2 small onions, quartered (no need to peel)
  • 1 cup baby carrots
  • 4-5 sprigs Italian parsley
  • 3-4 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1 teaspoon black peppercorns
Instructions
  1. Combine all ingredients in a large stock pot (at least nine quarts).
  2. Add water to cover, about four quarts.
  3. Cover and over high heat, bring to a boil.
  4. Once the water boils, reduce the heat to low and let simmer, uncovered, for 1½ hours.
  5. Drain the stock. You can use the chicken for salads or soups, but discard the vegetables.
  6. Allow the stock to cool, then store in the refrigerator for a few days or for up to six months in the freezer.
Notes
Adapted from It's All Good.
Recipe by The California Table at http://thecaliforniatable.com/chicken-stock/