Patricia’s Chicken Stock
- 1 Whole Labelle Patrimoine Chicken
- 1 Med Onion quartered
- 2 Carrots halved crosswise
- 2-3 Stalks fo celery
- 5 Sprigs of flat leaf parsley
- 6-8 Whole peppercorns
- 1 Head of garlic unpeeled and cut in half
- 2 Bay leaves
- 1 TBSP Kosher Salt
Place chicken, onion, carrots, celery, parsley, garlic, salt, bay leaves and peppercorns into a large stockpot.
Add cold water to cover and bring to a boil.
Lower the heat and simmer uncovered for 1 hour.
Remove chicken from water.
Remove chicken from the bones and set meat aside.
Return the carcass to the stockpot and simmer for 3 more hours.
Put a fine mesh sieve over a bowl and carefully pour the stock through it, straining out the solids.
To make soup use 2 quarts of chicken broth about 2 cups of chicken 2 celery stalks 3 carrots and 1 small onion chopped salt and pepper to taste simmer for about 20 minutes until vegetables are cooked then add rice or noodles of your choice.