The Best Chicken Stock

• Gluten free
• Paleo

• Meat

  • 1 Chicken (about 3 1/2 pounds, whole

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 3 Celery stalks
  • 1 head Garlic
  • 1/4 bunch Thyme, fresh
  • 1 Turnip
  • 2 White onions, large

• Baking & Spices

  • 1 tsp Peppercorns, whole black
  • 1 tbsp Salt

Found on ladybehindthecurtain.com

Ingredients

• 1 whole chicken (about 3-1/2 pounds)
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, cut in half
• 1 head garlic
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 tablespoon salt

Directions

• Place the chicken and vegetables in a large stockpot over medium heat.
• Pour in only enough cold water to cover.
• 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; shred the meat.
• Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. !TIP: If you want a thicker soup, take some of the vegetables from the stock, peel, puree them and add back to the stock.
• Cover and refrigerate for up to one week or freeze.