This is a simple family recipe as a basic stock for all of your soups. You can also add this to rice and quinoa instead of water to impart more flavor.
Basic Chicken Stock
1 whole organic chicken
1 whole yellow onion
3-4 garlic cloves
4-5 celery stalks
2-3 bay leaves
Salt and pepper
Roughly chop celery. It doesn't have to be pretty, its getting thrown away
Cut onion in half. We like to leave the peel on because it makes the stock have a nicer color
Throw all the basic stock ingredients into a soup pot, cover with water and bring to a boil
Reduce heat to a simmer for a 2-4 hours
When stock is done simmering drain over a colander into a pot of equal size. Throw out all ingredients except chicken.
Once the chicken is cool enough to handle debone the meat and place it either back in the broth if you are making this into a soup or into a glass container for storage to use in another dish.
If you can, simmer it for 4 hours it will have more flavor and the chicken will be more tender. Store stock without chicken in a glass container in the fridge to use within a few days or in the freezer for future use. If you double or triple this recipe you can have a freezer full of basic stock to use anytime you want to make soup in a hurry. It's so easy and convenient.
Recipe by: Marsha Flynn