2large yellow onionscleaned, unpeeled and quartered
4carrotsunpeeled and halved
3celery stalks with leavescut into thirds
6-8sprigs fresh parsley
10-12sprigs fresh thyme
½garlic bulbunpeeled and cut in half
2teaspoonkosher salt
1teaspoonwhole peppercorns
1turnipunpeeled and halved
2bay leaves
Instructions
Place the chicken and vegetables in a large stockpot over medium-high heat. Add just enough water to mostly cover the chicken. Adding too much water will dilute the flavor of the final stock. Add the thyme, parsley, kosher salt, peppercorns and bay leaves and allow to slowly come to a boil. Lower the heat to medium-low and simmer for 1-hour to 1 ½-hours, until chicken is fully cooked.
Carefully remove the chicken and allow to cool. Once cooled, the chicken can be de-boned and shredded for other use.
Carefully strain the stock using a strainer over another large pot or bowl to catch the liquid. Season with additional kosher salt and/or ground black pepper to taste. Discard all the strained vegetable solids. Stock can be used immediately or stored in an air-tight container for up to one week in the refrigerator or longer if frozen.