1chicken, whole or cut into piecesWe had the butcher remove the skin
2largecarrots, thickly sliced
2onionscut into wedges
1bunchfresh herbs of your choice, I like parsley or coriander
1head garlic, roughly chopped
2largecelery, roughly chopped
1parsniproughly chopped (optional)
4pieces whole cardamom
Place all the ingredients in a large pot, then add enough water to just cover everything.
Bring to a boil over medium heat, then reduce to a simmer.
Skim off the foam that accumulates on top and discard. You may have to do this several times during the cooking process. Simmer for 3-4 hours.
Once stock is ready and chicken is cooked, Strain the chicken stock to separate chicken from the broth.
Remove all the aromatics and vegetables and discard. Set chicken aside to cool until you can handle it, then shred the chicken meat off the bones. You can use this immediately, refrigerate for 3-4 days, or freeze for 4-6 months.
Let the broth cool slightly then store in refrigerator for 8 hours or overnight. After chilling, skim the fat off the surface, and your broth is ready to be used, or refrigerated in a tightly stored container for 3-4 days, or frozen for 6 months.
The below nutritional label includes a portion of the shredded chicken meat as well as the broth.