- 1 organic roasting chicken, washed and giblets removed
- 1 organic yellow onion, quartered
- 4 stalks organic celery, trimmed
- 3 organic carrots, trimmed
- 4 bay leaves
- 8 sprigs organic thyme
- 1 Tablespoon whole black peppercorns
Place chicken in a 16-quart stock pot in cold water. Heat water to about 190 degrees. WATER SHOULD NEVER BOIL OR SIMMER. When heated, chicken will begin to throw-off impurities. Use fine strainer to strain out and discard.
Add vegetables and herbs to pot. Let pot sit on stove at 190-degree temperature overnight; or at least 12 hours. Pot will loose about 25 percent, or more, in volume of water. Stock should look rich, but not cloudy
Scoop stock out with a small bowl into a strainer to remove errant vegetables. DO NOT pour out the last bits of liquid from the pot. It will make the stock cloudy. Chicken stock is now ready for use. Freeze in convenient-size, freezer-friendly containers. Will keep for at least 6 months.