Categories: sauces

Ingredients

• 1 whole chicken
• 2 carrots
• 3 celery stocks
• 2 white onions
• 1 head of garlic
• 1 turnip
• 1/4 bunch thyme
• 2 bay leaves
• 1 tea whole black peppercorns

Directions

1. put chicken and veggies in large stockpot

2. add enough water to cover everything

3. toss in thyme bay leave and peppercorns.

4. simmer 1 to 1 1/2 hours til chicken is done

5. add more water as necessary to keep chicken covered

6. when chicken is finished cooking take out and cool and hand shred

7. put chicken in a bag or storage container

8. carefully strain the stock to remove veggie solids

9. use stock immediately or cover and frig.

10. can freeze up to one week.

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