- One large 20-quart stock pot.
- 1 whole chicken, about 5 lbs., giblets removed
- Leftover bones, equivalent to 1-2 chickens (I use leftovers from 4-6 roasted chicken breasts)
- 1 head of garlic
- 2 yellow onions, unpeeled, cut in half
- 4 carrots, unpeeled, cut in half
- 1 head of celery, leaves in all, just cut off bulb and cut in half
- 4 parsnips, unpeeled, cut in half
- Herb bundle of 10 sprigs each of fresh parsley and thyme (Don't remove leaves from stems. Just gather in a bouquet and tie with cooking string.)
- 2 Tbl. salt
- 1 Tbl. pepper
- Fill pot with the chicken, bones, vegetables, herb bundle, salt and pepper. Cover with water, leaving about an inch-and-a-half at the top.
- Bring to a boil then lower to a simmer for 2 hours.
- Remove the chicken to a cutting board. Let it cool about 10 minutes then cut off the meat, setting aside for chicken soup. The meat will be very tender and easily fall off the bones.
- Put the remaining bones and skin right back into the pot and simmer for another hour.
- Strain through a colander to separate liquid from other ingredients. Allow to cool completely before packing up for storage. It's my personal preference to pour the liquid through a finer sieve at this point. I usually half the liquid, using one batch for chicken soup the next day and freezing the other batch for later use.