To make the healthiest chicken broth possible, start with fresh, whole chicken.

Bring to a boil, then immediately reduce heat to medium-low. Simmer the broth for 3 hours without stirring. To ensure that the broth is clear (not cloudy), watch the heat while cooking to ensure the liquid does not come to a full boil again.

Allow yourself to calm down. Add all ingredients and water to a stockpot and bring to a boil, then reduce to a simmer and simmer for at least 1.5 hours and up to 3 hours. The broth will reduce faster if you simmer uncovered, but I like to keep my pot covered 80% of the time so the liquid doesn’t evaporate as quickly.

Rinse the chicken and bones well before cooking.

Prepare the chicken stock: Peel and cut the vegetables, wash the chicken well, fry the onion with the cut surface downwards in a pan without oil, add the spices, place all the ingredients in a saucepan with cold water on the stove. The soup may now slowly bring to the boil.

Gently remove the chicken to a bowl and allow it to cool slightly. Wearing optional gloves to protect your hands from the hot meat, remove the perfectly cooked chicken and place it in a separate bowl. Put the bones, skin, and other ‘bits’ back into the crockpot with the broth.

Add fresh herbs, onion, and garlic to the pot.

Add onion, carrot, celery, parsley, bay leaves, thyme, and peppercorn to the stock and return to a simmer over high heat. Reduce the heat again to maintain a gentle simmer, and cook until the vegetables are completely soft and taste like chicken stock, about 1 hour more.

Put the chicken parts in a large stock pot. Add the carrots, celery, onion, garlic, parsley, bay leaf and thyme sprigs. Pour the water into the pot and place over medium-high heat. If the water doesn’t completely cover everything by at least an inch, add a bit more.

Cover the pot and simmer for 30 minutes.

Bring to a boil, then immediately lower the heat to medium-low. Simmer the broth at a gentle bubble for 3 hours, without stirring. To ensure a clear (not cloudy) broth, keep your eye on the heat throughout the cooking to be sure the liquid doesn’t come back to a full boil.

Simmer down. Add all of your ingredients and water to your stockpot and bring to a boil, then reduce to a gently rolling simmer for at least 1 ½ hours up to 3 hours. The stock will reduce quicker if you simmer it uncovered, but I like to cover my pot 80% of the way with a lid so the liquid doesn’t evaporate so fast.

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