Ingredients
1 3-pound chicken
1 yellow onion, quartered
2 large carrots, roughly chopped
2 celery ribs, roughly chopped
3-4 garlic cloves, cracked
1 tablespoon kosher salt
1 teaspoon black peppercorns
Preparation
Combine the chicken, onions, carrots, celery, garlic, salt, and pepper in a large stockpot. Cover with cold, filtered water. Place pot on the stove, cover and bring to a simmer.
Cook for approximately one hour, until the chicken is fully cooked. Remove the chicken and set it on a plate. Let it cool until you’re able to handle it. Pull the chicken off the carcass and save it for soup making time. Return the bones to the pot and simmer the broth for another 3 to 4 hours.
When broth is flavorful, remove the pot from the heat. Strain the stock into a large container and cool. Refrigerate overnight to separate out the fat.
