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.
- Serves: 8
- Prep Time:
- Cook Time:
- 2 lb (1 kg) whole chicken
- 16 cups (4 L) water
- 2 onion(s), skin on, ends removed
- 2 stalks celery, sliced
- 3 cloves garlic
- 2 carrot(s), sliced
- 1/4 tsp (1.25 mL) allspice, whole
- 1/4 tsp (1.25 mL) cloves, whole
- 1/4 tsp (1.25 mL) hot red chili pepper flakes
- 1 tbsp (15 mL) cider vinegar
- 1 tsp (5 mL) black pepper, freshly ground
- 2 bay leaves
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.