Ingredients
Chicken
- 3-4 lb whole chicken
Vegetables and Aromatics
- 2 onions, peeled and halved
- 5-6 cloves garlic, peeled
- 1-2 leeks, chopped
- 2 carrots, peeled and roughly cut
- 100-200 grams grape tomatoes
- 1 handful baby potatoes
- 2 bay leaves
Seasonings
- 1 tbsp whole peppercorns
- 1 tbsp salt
Liquid
- 9 cups water (or enough to cover the chicken)
Instructions
- Combine Ingredients: Add the whole chicken, onions, garlic cloves, chopped leeks, carrots, grape tomatoes, baby potatoes, bay leaves, whole peppercorns, salt, and 9 cups of water into a 6L stock pot. Ensure the chicken is fully submerged by adding more water if needed.
- Bring to Boil: Place the lid on the stock pot and bring the mixture to a boil over high heat.
- Simmer: Once boiling, reduce the heat to low to maintain a gentle simmer with the lid still on the pot. Let it simmer for a minimum of 4 hours to fully develop the flavors.
- Optional Chicken Removal: After about 2 hours of simmering, carefully remove the chicken from the pot to harvest the meat if desired. Return the bones and any remaining chicken parts back into the pot to continue simmering and extracting flavor.
- Strain the Broth: When the simmering is complete, strain the broth through a fine strainer or cheesecloth, discarding all solids including vegetables, herbs, and bones.
- Serve or Store: Serve the freshly strained chicken broth as a comforting soup base or use it immediately in your favorite recipes. The broth can be refrigerated or frozen for future use.
Notes
- Simmering for longer than 4 hours will result in a richer, more flavorful broth.
- Removing the chicken after 2 hours allows you to use the meat for other dishes while still extracting flavor from the bones.
- You can adjust salt and pepper quantities to taste.
- This broth freezes well in airtight containers or freezer bags for up to 3 months.
- Use fresh, quality ingredients for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
