Chicken Soup Stock

• 1 (3 1/2 lb) free-range whole chickens, rinsed, giblets discarded
• 1 chicken back
• 2 carrots, cut in large chunks
• 3 celery ribs, cut in large chunks
• 2 large white onions, quartered
• 1 head garlic, halved
• 1 turnip, halved
• 14 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorn

1. Place the chicken and vegetables in a large stockpot over medium heat.
2. Pour in only enough cold water to cover (about 10 cups); too much will make the broth taste weak.
3. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil.
4. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done.
5. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
6. Carefully remove the chicken to a cutting board.
7. When its cool enough to handle, discard the skin and bones; chop the meat into a storage container.
8. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
9. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock.
10. Cover and refrigerate for up to one week or freeze.

freerange, chicken back, carrots, celery, white onions, garlic, thyme, bay leaves, black peppercorn

Taken from www.food.com/recipe/chicken-soup-stock-197856 (may not work)