It is so easy to make chicken stock and it is so flavorful. You can freeze it in ice cube trays or mason jars (leave 2-3 inches head space.) Use it in soups this winter instead of store boughten broth full of additives.
Large pot
1 whole Chicken
Sea Salt
Freshly Ground Pepper
-Place thawed chicken in pot
-Fill up pot with water (you would think I would measure the amount of water, but I haven't.)
-Add salt and pepper (I stop adding salt when I think I have added to much. It usually turns out good)
-Bring to a boil, then simmer for 2-3.5 hours
-You will know when it's done when chicken falls easily off of the bones
-Remove chicken and bones and strain your stock
-It will keep in the fridge for 7 days or freezes well
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