Step 1

Remove chicken from packaging and place in large stock pot or Dutch oven. Cover with filtered water and put on burner on high heat.

Step 2

If using, chop and add recommended vegetables and/or herbs to the pot. You can complete this recipe without adding any veggies or herbs, but they really amply the flavor of the meat if included.

Step 3

Salt the water and bring to a boil. Once boiling, turn down to low and simmer for 45 minutes to 1 ½ hours. Simmer until the chicken is cooked throughout and reaches an internal temperature of 165° F.

Step 4

Remove the chicken from the pot and let cool. Pull the meat off the bones and use in any recipe requiring cooked chicken. (See below for suggestions.)

Step 5

Do not pour out stock! Pull out cooked vegetables and discard (or compost or give them to your backyard pig). Strain the stock and use immediately or freeze for later use.