Ingredients
1 broiler/fryer chicken (3 to 4 pounds), cut up10 cups water1 large carrot, sliced1 large onion, sliced1 celery rib, sliced1 garlic clove, minced1 bay leaf1 teaspoon dried thyme1 teaspoon salt1/4 teaspoon pepper
Preparation
In a stockpot, combine all the ingredients. Slowly bring to a boil over low heat. Cover and simmer 45-60 minutes or until the meat is tender, skimming the surface as foam rises.
Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Chop chicken; set aside for soup or save for another use.
Strain broth through a cheesecloth-lined colander, discarding vegetables and bay leaf. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4 to 6 months.
