Ingredients
- 1 whole chicken approximately 4 to 5 pounds
- Water enough to cover the chicken
- 2 teaspoons salt
- 1 large onion quartered
- 2 carrots cut into large chunks
- 2 celery stalks cut into large chunks
- 1 bay leaf
- 10 whole black peppercorns
Instructions
- Prepare the chicken by removing any giblets from the cavity and rinsing the chicken inside and out.
- Place the chicken in a large pot and add enough water to cover it completely. Add salt, onion, carrots, celery, bay leaf, and peppercorns.
- Bring the pot to a boil over high heat, then reduce to a simmer. Cover partially and cook for 1 hour 30 minutes, or until the chicken is tender and the internal temperature reaches 165°F.
- Remove the chicken from the broth, and let it cool slightly before handling. Strain the broth through a strainer or cheesecloth and reserve for use in soups and sauces.
