Cook Time: 3 hours
Prep Time: 5 Minutes
Ingredients:
3 chicken legs, skin on
3 chicken thighs, bone on, skin on
1 sweet onion, cut in 1 inch pieces
4 celery stalks, cut in halves
4 garlic cloves
2 large carrots, cut in halves
7 fresh thyme springs
2 tbsp salt
1/2 tbsp pepper
Instructions:
Fill a large soup pot with 3.7 liters (16 cups) of water and bring to a boil. Add all the ingredients and simmer on low for 3 hours.
Strain the stock and now you are ready to use it or store it. Freeze, refrigerate (4-5 days), or can your stock to use at a later time.
Reserve the chicken if desired. I will discard the bones and skin but shred the chicken and use for a soup or pot pie.