Chicken Soup Stock

1. 1

   Place the chicken and vegetables in a large stockpot over medium heat.

2. 2

   Pour in only enough cold water to cover (about 10 cups); too much will make the broth taste weak.

3. 3

   Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil.

4. 4

   Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done.

5. 5

   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.

6. 6

   Carefully remove the chicken to a cutting board.

7. 7

   When its cool enough to handle, discard the skin and bones; chop the meat into a storage container.

8. 8

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

9. 9

   Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock.

10. 10

    Cover and refrigerate for up to one week or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.