The Best Chicken Stock You Will Ever Make

Step 1: Rinse the chicken inside and out with cold water, remove neck, heart and giblets from cavity and toss in a large heave bottom pot; stuff two onion quarters into the cavity of the bird and place in the pot.

Step 2: Add remaining ingredients and add 8 cups of water; bring to a boil.

Step 3: Reduce heat to medium, cover and simmer for 2 hours.

Step 4: Turn the bird over and simmer for another 2 hours adding water as necessary. (I like to keep at least 6 to 5 cups of water in this once it has reduced)

Step 5: Remove the bird from the broth and place on a plate; set aside.

Step 6: Place a sieve over a large bowl or measuring cup and pour the contents of the pot into the sieve. Push lightly on the vegetables to try and get as much of the juices as you can; discard the drained veggies and herbs.

Step 7: Place the broth in a cool place for about 4 hours or until the fat has risen to the top and hardened; scrape the fat out.

Step 8: I like to clarify my stock so I allow it to cool to room temperature and then clarify it. This step is not necessary and you can continue to next step if you wish. Clarifying your stock gives you a nice golden clear stock like you buy at the grocery store. (If you wish to clarify the stock, I have the steps listed here http://www.recipezazz.com/recipe/clarifying-chicken-stock-7414)

Step 9: Pour into containers, cover and freeze for later use. (If you clarify your stock, pour 1/4 cup aside and freeze separately so you can use it to clarify your next batch of stock)

Step 10: Meanwhile, allow the bird to cool down enough that you can handle it; remove and discard the skin.

Step 11: Remove all the meat from the bones and discard the bones.

Step 12: Keep meat for future use. (I vacuum pack it and freeze to use for pot pies or soup at a later date)