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Bone Broth

Bone Broth
    • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
    • 2 carrots, cut in large chunks
    • 3 celery stalks, cut in large chunks
    • 2 large white onions, quartered
    • 1 head of garlic, halved
    • 1 turnip, halved
    • 1/4 bunch fresh thyme
    • 2 bay leaves
    • 1 teaspoon whole black peppercorns

Bone Broth
    • Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak.
    • Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. 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.
    • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
    • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. 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. Cover and refrigerate for up to one week or freeze.

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