Preparation Time:10 minutes

Cooking Time:       2 hours 30 minutes

Makes 8 cups (2 L)

  • 1 whole Ontario Chicken, about 3 lb/1.5 kg
  • 2 Ontario Carrots, peeled and cut in half
  • 1 Ontario Leek, white and light green part, sliced
  • 1 large Ontario Onion, quartered
  • 6 cloves Ontario Garlic, peeled
  • 4 dry bay leaves
  • 1 tbsp (15 mL) black peppercorns
  • 16 cups (4 L) water
  • 1 tsp (5 mL) salt (optional)

In large stockpot, combine chicken, carrots, leek, onion, garlic, bay leaves and peppercorns. Pour in water to cover and bring to boil. Reduce heat and skim off any foam for the first 30 minutes. Partially cover and simmer for about 2 hours or until meat begins to fall off the bone.

Remove chicken and vegetables to large platter and let cool. Strain stock through fine meshed sieve or cheesecloth lined colander. Skim fat from stock. Remove meat from bones and shred. Chop cooked carrots and reserve with chicken for another use.

Taste stock and add salt if using.

Tips: Stock freezes well, so pack it in 2 cup (500 mL) containers and freeze it for use later in soups, sauces or stews.

Try making the chicken stock in a slow-cooker. Place the chicken and vegetables in large slow-cooker and reduce water to 14 cups (3.5 L). Cover and turn on Low for 8 to 10 hours.