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There are many ways of making stock from easy to elaborate. This one is one of the most simpler ways that anyone can achieve with minimal effort.
- 1 whole 3 -3 1/2 lb chicken - rinsed and giblets removed and thrown away
- 2 carrots cut in large chunks
- 1 large onion quartered
- 3 celery stalks cut in large chunks leaves included
- 3-4 cloves of garlic peeled and left whole
- 1 bay leaf
Add chicken and vegetables to stock pot and add enough water until just covered - about 3 quarts
Bring to a slow boil and reduce the heat to a simmer for about an hour or until the chicken is done and almost falling off the bone
As it cooks - skim off any foam or impurities that comes to the surface
When it's complete, remove chicken to a bowl or cutting board to cool. When it's cool, remove the chicken from the bone and cut into pieces and set aside for soup
Carefully strain the stock through a fine sieve OR a strainer lined with a paper towel or coffee liner. The broth should be clear.
Rinse the pot you used to make the broth to remove any remaining pieces or foam if you'll be using it right away OR cover and refrigerate for up to a week.