Let's make chicken stock. Buy the chickens on sale (See this week's Bargains below) at Stater Bros. and follow this recipe. I use this all the time. It is great to just add noodles and tear apart the chicken and make chicken soup. Use this also for all recipes that ask for chicken stock. Enjoy!
3 Whole chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
10 -15 sprigs fresh parsley
10 - 15 sprigs fresh thyme
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Place the chickens (whole and uncut), onions, carrots, celery, parsley, thyme, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, covered, for 4 - 6 hours. Strain the entire contents of the pot through a colander and discard the solids. Place in Quart size containers. (I buy the containers at Smart & Final for about $5.00 for 50 and lids too) Chill the stock overnight. The next day, remove the surface fat. Use immediately or freeze for up to 6 - 12 months.