Chicken Broth
Makes about 2½ quarts
  • 1 (3½-pound) whole chicken, giblets discarded
  • 3 celery stalks, cut into 2-inch pieces
  • 3 carrots, peeled and cut into 2-inch pieces
  • 1 large yellow onion, cut into wedges
  • 8 large sprigs fresh thyme
  • 8 large sprigs fresh parsley
  • 3 bay leaves
  • 1 tablespoon black peppercorns
  1. In a large stockpot, combine all ingredients. Add water to cover by 1 inch, and bring to a simmer over medium-high heat. Reduce heat, and simmer chicken is cooked through, about 1½ hours.
  2. Remove chicken from broth. Strain broth, discarding solids; reserve broth. Let chicken stand until cool enough to handle. Discard skin and bones from chicken. Coarsely shred meat. Reserve meat and 4½ cups broth for Chicken Bog. Freeze any remaining broth for up to 6 months.
Recipe by Taste of the South at