Nonna’s Chicken Stock
1 whole chicken or 6 bone in chicken breast, skinned and washed
4 stalks of celery
2 whole carrots
2 large onions cut in half
2 chicken bullion
Remove liver, gizzards, and heart, from the whole chicken, and wash, or simply skin and wash 6 bone in chicken breasts.
Place in a large stock pot and cover with about 5 quarts of water.
Add 4 stalks of celery, including the leafy part at the top, 2 whole carrots, 2 large onions cut in half, and 2 chicken bullion.
Cover and bring to slow boil for about 21/2 to 3 hours.
Let cool and remove the chicken and vegetables.
Strain into a 5 quart Dutch oven.
Press juice of vegetables through a strainer into the broth. Discard vegetables.
Refrigerate for several hours or over night. Skim any fat that has come to the surface.
When ready for use heat and add more bullion if needed.
If using for chicken noodle soup, bring to a slow boil and add tiny pasta and some of the cooked chicken if desired.