Homemade Chicken and Broth « NEXID GROUP

Makes 4 to 5 cups shredded chicken and 8 cups chicken broth

2 stalks celery, quartered

1 large carrot, quartered

1 onion, quartered

1 head of garlic, halved horizontally

5 to 7 fresh parsley sprigs

8 to 10 thyme sprigs

2 bay leaves

10 to 15 peppercorns

2 teaspoons kosher salt

3 ½ to 4 pounds bone-in, chicken pieces, a mixture of dark and light meat 10 cups cold water

Put all the ingredients except the water in a large stock pot, with the chicken on top. Cover with the water, ensuring that the chicken is submerged. Bring to a boil and immediately reduce to a bare simmer. Cook until the chicken is cooked through, 30 to 35 minutes, skimming off and discarding any foam that rises to the top of the surface. Remove the chicken from the stock and set aside to cool slightly while you strain the stock through a fine-mesh strainer and discard the solids

Shred the chicken into bite-size pieces, discarding the skin. (You can save the bones to make more stock another time or discard them.)

At this point, you can make soup right away or refrigerate the chicken in an airtight container for up to 3 days. You can refrigerate the stock in an airtight container for up to 1 week, or freeze it for up to 2 months