3 lbs whole chicken or chicken pieces
2 small onions, sliced
2 stalks celery, sliced
1 carrot, sliced
1 can condensed chicken broth (284 mL size)
3 parsley sprigs
1 bay leaf
3 cloves garlic, crushed
1 tsp EACH dried thyme and marjoram
Remove skin from chicken and throw out skin*. Put chicken in a large soup pot or Dutch oven. Add vegetables, canned chicken stock, parsley, bay leaf, garlic, thyme and marjoram. Pour in enough cold water to just cover chicken and vegetables.
Bring to a boil and skim foam from the top of the soup. Reduce heat to medium low and simmer, uncovered, for 30 minutes. Partially cover pot and continue simmering, skimming as needed, for another hour.
Remove chicken pieces and set aside to cool. Line a strainer with 2 layers of cheesecloth and place over a large pot. Pour hot stock into strainer. Discard contents of the strainer.
Cool stock quickly by filling sink with cold water and placing stock pot in the sink. Stir for 5-10 minutes or until the stock is room temperature. Refrigerate immediately.
Remove chicken from bones and cut meat into bite size pieces. Refrigerate or freeze for use in soup. Makes about 3 cups cooked, diced chicken.
Skim hardened fat from stock. Use stock within 2-3 days or freeze for use later.
*Removing skin before cooking reduces the amount of fat you have to skim off the stock after it cools. It does not change the flavour.