Ingredients:

  • About 1.5 - 2 lbs (680 - 900g) bone-in, skin-on chicken pieces
  • 8 cups (1.9 Liters) water
  • 1 large yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon salt
  • Optional: 1 sprig fresh parsley
  • Optional: 1 lemon wedge

Instructions:

  1. Combine water, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns, and salt in the stockpot. Bring to a boil over high heat.
  2. Gently lower the chicken pieces into the boiling broth. Ensure the chicken is completely submerged.
  3. Reduce the heat to low, so the broth is gently simmering. Cover the pot.
  4. Cook for 25-40 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Check temperature with a meat thermometer.
  5. Remove the chicken from the pot using tongs and transfer it to a plate or cutting board. Let it rest for 10 minutes before handling.
  6. Strain the broth through a fine-mesh sieve to remove the solids. Reserve the broth for other uses.
  7. Once cooled slightly, shred or dice the chicken as desired. Discard the skin and bones (or save the bones for making bone broth).