One 3 lb. chicken

3 1/2 qts. water

4 carrots–2 coarsely chopped, 2 sliced 1/4 inch thick

4 celery ribs–2 coarsely chopped, 2 sliced 1/4 inch thick

1 unpeeled onion, quartered

1 large unpeeled garlic clove, smashed

1 tsp. whole black peppercorns

1 large bay leaf

6 parsley sprigs

2 thyme sprigs

Sea salt

 

1.  In a stockpot, combine the chicken, water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil.  Cover partially and simmer over low heat for 30 minutes.  Transfer chicken to a plate.  Discard the skin.  Pull the meat off the bones, cut into 1/2 inch pieces and refrigerate.

2. Return the bones to the pot.  Simmer for 1-2  hours.  Strain the broth into a bowl and rinse out the pot.  Return broth to the pot and simmer until reduced to 8 cups.  Season with salt.

3.  Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes.  Add chicken pieces and cooked noodles or rice if desired.  Garnish with chopped parsley and enjoy!