- Remove neck and giblets from chicken cavity if they are there.
- In a large soup pot with lid, place chicken in 4 quarts (4 L) cold water. Add rest of ingredients, including the whole onions (ends removed) and slowly bring to a boil. Reduce heat, cover and simmer on low heat for at least 2 hours. Adjust the heat so that the stock boils gently during this time - a rapid boil creates cloudier broth.
- Remove from the heat and let stand at room temperature for 15 minutes.
- Strain liquid into a large bowl or second pot. Discard vegetables, seasonings, bones and chicken skin. Put the meat in a shallow container and cool at room temperature for 15 minutes, then refrigerate for up to 2 days or put in container(s) and freeze.
- Before using discard the fat that accumulates on top.
Leaving the skin on the onions gives the broth a nice colour.
The nutrient analysis includes skin and meat from whole chicken. The skin won’t be consumed so nutrient analysis over-estimates fat and some nutrients.