Homemade Chicken Stock
Adapted From: Paleoista
I love this easy recipe. It makes plenty of meat for snacks and meals during the week, and the stock can be used later for making soup.
1 whole chicken
1 whole head of garlic, outer papery skin removed
1 bay leaf
fresh rosemary sprigs
Place the whole chicken in a large stockpot filled with water to cover; add the head of garlic and your favorite fresh herbs. Bring to a boil on high heat, then reduce to a simmer over medium heat for 1 to 1 1/2 hours, or until the meat is falling off the bones. Eat the chicken for dinner, and let the stock cool. Pour the liquid through a strainer, and freeze the chicken stock in ice cube trays for later use.
Makes about 2 1/2 quarts