Ingredients:
1 whole chicken
4 celery sticks cut in half
3 carrots cut into thirds
3 small potatoes
1 whole onion
water (see below)
1 whole small garlic peeled and halved
2 tbsp salt
1 tbsp pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp basil
1 tbsp parsley
2 bay leaves
2 tbsp olive oil
Directions:
Heat pan and oil for 1 minute.
Then add all ingredients to the pan, add water until it just covers the ingredients. Leave the pan uncovered until it reaches a boil, give it a stir, then bring it down to a lighter boil and cover, stir occasionally, and skim the top for fats.
Total covered time = 1 hour 30 minutes or until the stock color looks golden.
Pull out the Chicken, it should be falling off the bone (it’s done). Move chicken to a chopping board, and let it cool for 10 minutes before separating out the bones.
Turning off the burner and using a strainer, strain the soup into another pan. You can separate out the vegetables and eat them, yum!
Discard anything inedible that got caught in the strainer.
Using a funnel or your judgement, pour the chicken stock into a container (mason jars) and let it cool before covering it and putting it in the fridge.
Debone the chicken into a separate container.
Now you have chicken, and chicken stock that you can use in many different ways throughout the week, fun! More recipes to come. 🙂
Enjoy!
