• Remove the skin and fat from the chicken. Rinse inside and out and place into the pot.
• Cut the ends off the carrots and celery. Cut into large pieces and place into the pot.
• Remove the papery skin off the onion and the root end. Cut into wedges and place into the pot.
• Add the garlic cloves, bouquet garni, salt and pepper.
• Add water to cover all the ingredients.
• Cover the pot with a lid and bring to a boil. Reduce heat to low and simmer with the lid on for 1.5 - 2 hours.
• Remove the chicken and set aside to cool. Keep and use for making soup or other dish. Refrigerate or freeze meat.
• Strain stock into a clean bowl or pot.
• Pick out the bones, cartilage and bouquet garni from the cooked vegetables. Save the vegetables to puree into a soup, use larger pieces to add to a soup or toss.
• If not using the stock right away, cool stock and keep in the refrigerator in a tightly sealed container. Mark the date. Stock is fresh for 7-10 days. To freeze, place into a freezer friendly container and seal tightly. The less air trapped inside, the better chance that the stock will not get freezer burn over time. Mark the date. Frozen stock can last 6 months to a year.

Tips

• Bones provide collagen and are best for flavor: You do not need a whole roasting chicken to make stock. Any cuts of chicken will do. Chicken parts come in many variations: skinless; boned and skinless; thighs only; drumsticks only; etc. A thin broth can be made from any of the above, but to make a rich and flavorful stock, bones are important to include.
• Removing skin and fat before cooking helps save a step and time. You can leave the skin and fat on the chicken while cooking. However, it is a challenge to remove the fat on the surface of the water while the stock is hot. Once cooled in the refrigerator, the fat will congeal and can be easily removed.
• Collagen is an essential protein. Bone broth is an excellent source of collagen.