This versatile, homemade stock can be used to bump up the flavor in rice, soup, potatoes, and sauces.


  • 1 whole chicken, cleaned.
  • 3 carrots.
  • 1 center bundle of celery.
  • 1 head garlic.
  • 1 large yellow onion.
  • salt and pepper.
  • parsley.
  • thyme.


  1. Break up the head of garlic and slice each clove in half. 
  2. Slice carrots into thirds.
  3. Slice celery into thirds. This is a great time to use up the leafy parts of the celery. 
  4. Quarter onion, leaving on skin and roots. 
  5. Add all vegetables to large pot. Place chicken on top. Fill pan with water and add seasonings.
  6.  Cook on medium-low for about 3 hours.
  7. Lift out large pieces of veggies and meat, and strain the rest of the stock well. 
  8. Put stock into large container and chill in refrigerator overnight. Skim fat off top. Put into jars and freeze for up to 3 months.