There is no replacement for the great taste of homemade chicken stock; it is full of flavor and nutrition. 

The process of simmering for 2 hours enriches and augments the taste of the stock, which makes it an essential ingredient in many classic soups and sauces.

INGREDIENTS:

1.5 LB whole organic chicken

2 gallons cold water

2 medium white onions peeled and cut in quarters

4 large celery stalks washed, trimmed and cut into chunks

3 large carrots peeled, washed, trimmed and cut into chunks 

2 bay leaves

3 sprigs thyme

1-teaspoon coriander seeds

1 teaspoon whole black peppercorn seeds

1 teaspoon mustard seeds

2 cloves

4 sprigs parsley

STEPS:

In large stockpot over high heat, place the chicken, water and all the ingredients and bring to a boil, uncovered then lower the heat and let simmer gently for about 2:30 hours removing the fat that rise to the surface with fine mesh skimmer.

Remove the chicken (keep the meat for soups, sandwiches and salads) 

Strain the stock through a sieve then cool to room temperature.

The best way to get a lean chicken stock is to refrigerate it overnight and the next day skim off and discard all the solidified fat from the surface.

The chicken stock can be refrigerated for 4 to 5 days or freeze in containers for later use.