If you don’t have the exact ingredients, you can still make the stock. It is very forgiving!
3 – 3 1/2 lb whole organic chicken
2 medium carrots, peeled and ends trimmed
2 celery stalks, ends trimmed
1 yellow onion, peeled and halved
1 head of garlic, cut in half
1 parsnip, peeled and ends trimmed
1 leek, cleaned, trimmed and cut in half
1 small bunch of parsley or dill (or both)
1 tsp black peppercorns
Place everything in a 8 quart soup pot and fill with water until the chicken is covered, leaving about 1” from the top of the pot. Bring the pot to a boil over high heat. Once boiling, reduce the heat to a simmer and cover (leaving the lid slightly ajar). Cook for 2 1/2 – 3 hours.
Remove the chicken and vegetables from the pot and let cool slightly. I save the carrots and garlic and discard the rest of the veggies. Once the chicken is cool enough to handle, remove all the meat from the bones. I use this chicken in soup throughout the week or in other quick dishes like chicken quesadillas. Strain the broth if necessary, let cool, and store in the refrigerator or freeze for later use.