Homemade Chicken Stock

Peel the carrots and chop in half along with the celery. Peel and quarter the onion. Peel the garlic and leave whole.

Place the chicken (without the giblets) in the bottom of an 8-quart pot. Add the carrots, celery, onion, garlic, parsley, bay leaf, salt and peppercorns to the pot.

Fill the pot with water until it covers the chicken over about 1 inch.

Bring to a boil and then reduce to low to a simmer. Simmer, uncovered, for 1 hour and 15 minutes. With a spoon, skim off any fat or oil that comes to the surface during this time.

Remove the chicken from the pot and remove the meat from the bones. Place the meat in an airtight container and store in the refrigerator for future use. Return the bones to the pot, adding water to cover the bones if necessary and continue to simmer for another 40 minutes.

Once finished, strain the stock from the bones and vegetables.

Once finished, strain the stock from the bones and vegetables. Reserve the stock and discard the bones and vegetables.

Allow to cool and store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Use in soups and stews or to cook pasta, rice or beans in.