Recipe: Chicken Stock

This recipe is the first step in preparing any soup which requires chicken stock.  I post it here for use in two specific recipes, chicken noodle and creamy chicken and dumpling, but you can use it for anything.

What you'll need:

1 whole free-range chicken (about 3 1/2 pounds, larger for more stock), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved (optional)
1/4 bunch fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
1 teaspoon whole black peppercorns

The larger chicken you use, the more water it will take to cover, and as a result you will get more stock.

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.  Discard the solids.

Depending on what type of soup you want to make, use one of the following guides:

Chicken Noodle Soup
Creamy Chicken and Dumpling Soup