1 whole chicken (3–5 lbs)

1 onion, quartered

2 carrots, chopped

2 celery stalks, chopped

2 garlic cloves

1–2 bay leaves

Herbs; rosemary, thyme

Salt & pepper (lightly at first)

Filtered water (to cover chicken)

METHOD:

Step 1: Cook the Whole Chicken

Place the whole chicken and vegetables in a large pot. Cover with water.

Bring to a gentle simmer (not a hard boil).

Cook for 90 minutes, until chicken meat is tender.

Step 2: Remove the Chicken (IMPORTANT)

Carefully remove the whole chicken and set it aside to cool.

This step keeps the meat juicy and usable. Overcooking will make the meat dry and stringy.

Step 3: Strip the Meat

Once cool:

Remove all usable meat.

Store for meals (soups, casseroles, enchiladas, salads).

Refrigerate for use.

Step 4: Return Bones to the Pot

Put the bones, skin and any scraps back into the pot.

Add:

1 tbsp apple cider vinegar (this helps draw out minerals).

More water if needed.

Step 5: Simmer for Broth/Stock

Simmer bones 4–12 hours (or up to 24 hours for bone broth). Always supervise.

Strain, season to taste and store.

What You Get from One Chicken

• Cooked chicken meat for 3–5 meals
• 2–3 quarts of rich broth or stock
• Zero waste
• Naturally gluten-free

Storage Tips

• Fridge: 3–5 days
• Freezer: 6 months+
• Pressure can for shelf stability (follow tested guidelines)