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1 whole smallish chicken (2 to 3 1/2 lbs.) *
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 small white onions, unpeeled and roughly chopped
1 head garlic
1 bunch of fresh thyme
1 Tbl. black peppercorns

Wash chicken inside and out, removing gizzards and dry thoroughly. Put chicken and vegetables in large stock pot and cover with cold water just enough to cover. Put on stove over medium high heat and add thyme and peppercorns. Slowly bring to a boil, then lower heat and simmer, partially covered, for 1 to 1 1/2 hours, until internal temp of chicken is 180 degrees.

Strain through a sieve into another large pot to remove vegetables. Use immediately, or put into containers and set those in some ice water to cool stock. Then freeze.

This makes any kind of homemade soup so much better. It’s really soothing when you have the sniffles too.

* I make this all the time (most of the time actually) with the bones of chickens I’ve already roasted. It works just as well and you don’t have to skim the pot as much since there’s not as much fat being boiled.