Ingredients

• 1 4-5 lb. whole organic chicken
• 1 gallon (16 cups) filtered water
• 2 medium yellow onions, quartered
• 2 leeks, chopped, white and pale green parts
• 6 stalks of organic celery, quartered (include greens)
• 4 medium carrots, quartered
• 6-8 springs fresh organic flat-leaf parsley
• 6-8 springs fresh thyme
• 1 tbsp sea salt
• 1 tsp freshly ground pepper
• 1 quart (4 cups) of filtered water

Instructions

1. Cut chicken into six pieces (see photo above) and add to extra large stock pot. Add approximately 16 cups of water making sure to cover the chicken by about 1 1/2 to 2 inches. Bring to a boil and then reduce heat to a simmer. Allow chicken to simmer for a half-hour, skimming any foam from the surface.
2. Add remaining ingredients. Return to a boil, then reduce heat to bring to a gentle simmer. Allow chicken and veggies to simmer uncovered for one hour, making sure chicken is cooked through.
3. Turn off heat. Transfer chicken pieces to a platter to cool. Once cool, remove meat and reserve skin and bones. I like to shred the chicken meat and place it into individual containers of either two to three cups per container, based on what recipes I have planned for using the meat. Place container(s) in frig if using within five days or place in the freezer for up to one month. A five-pound chicken generally yields about 6 cups of shredded meat.
4. Return chicken skin and bones to the stock, and add one-quart of filtered water. Turn heat on high and bring stock back to a boil. Reduce heat and simmer for 1 1/2 hours.
5. Pour contents through a large fine mesh metal strainer into a large deep bowl (see photo above). Press solids to extract flavors and liquid. (Pressing the solids is such an important step, keep pressing and squeezing until you get every last drop, as you will get tons of nutrients out of the solids, as well as extra gelatin and flavors.) Discard pressed solids. (If your strainer or bowl are not large enough, just do this step in batches, removing the stock as noted below, to make room for the next batch.)
6. Storing Stock: Be sure to stir the stock well before you place it into individual containers, because you want to have all of the oils, gelatin and flavors evenly distributed. (I store my stock in individual containers of two cups each.) Then place container(s) in frig if using within five days, or place in freezer for up to three months.
7. Using Stock in Your Favorite Recipes: Homemade bone broth is far superior in taste to any stock sold in cans or boxes. And most important, it's far superior in nutritional value as well. It's perfect for making your favorite soups and stews, as well for drinking daily as part of a gut-health-improvement regime.

Notes