This is the foundation of cooking!  Chicken stock brings more flavor to almost everything you cook – rice, grain or vegetables.   It is also the foundation for most soups that you will cook.

What You’ll Need:

2 whole organic chickens, cut up

2 yellow onions, peeled and quartered

2 leeks, rinsed and cleaned thoroughly; cut off ends and chop into 3 inch pieces

1 large shallot, Cut in half

1 bunch flat leaf parsley

1 bunch fresh dill

3 carrots, peeled and cut into 2 inch rounds

5 celery stalks, sliced on the bias about 1 1/2 inches thick

1 Tablespoon coarse sea salt or kosher salt and

1 teaspoon white pepper

What to Do:

In a large stock pot, add chicken pieces and cover with cold water.  Keep adding water until the pot is 2/3 to 3/4 full.  Add onions, leeks and shallots.

Simmer on medium.  When it starts to foam, start skimming foam and fat particles into a bowl and toss. Keep skimming the soup as needed for 1 hour.

Tie the rinsed parsley and dill into separate bundles with kitchen twine and add to soup. Simmer for another hour and skim as needed.

Add sliced carrots and celery and simmer for another hour.  Skim off foam and fat as needed.

Simmer stock anywhere from 3 to 4 hours. Then, let it cool down and strain.

Rinse off the carrot and celery pieces and put back in the soup along with a few pieces of chicken.

You can then freeze stock in separate containers and use as needed.