This no added sodium chicken stock is great for soups, cooking, or to just drink plain. This recipe will make enough for about two quarts of stock.
4-5 lb. whole chicken
1 large onion, quartered
2 large carrots, chopped
2 stalks celery, chopped
1 whole garlic bulb, sliced in half
3-4 sprigs fresh thyme or parsley
2+ tbsps. whole black peppercorns
1 tbsp. apple cider vinegar
Cold water to cover
Roast chicken, uncovered, at 400 degrees for one hour. Remove breast meat and reserve for another use. Do not remove chicken from the pan. Place remaining ingredients into Dutch oven. Cover with water and bring to a light boil. Reduce heat to medium-low and simmer for 1 ½ - 2 hours.
Strain the stock into a bowl and discard the solids. Refrigerate overnight and remove congealed fat from surface. Use as the base for soups.