medium or two large carrots, cut into 2 inch pieces
large stalks of celery cut into 2 inch pieces
large stalks of dill
large pieces of parsley
tablespoons kosher salt
tablespoons fresh ground pepper
In a large heavy bottom stock pot or dutch oven, place the chicken breast side up and cover with all the vegetables, garlic and herbs. Season with the salt and pepper. Fill the pot with water just covering the chicken...do not overfill or it will dilute the flavor.
Bring the water to a boil over med-high heat and then turn the heat down to low. Allow the stock to simmer for 1-3 hours. The longer you allow it to simmer the more concentrated the flavor will be. Longer is better.
When the stock is done, remove the chicken and large pieces of vegetables using a slotted spoon. Pour the remaining mixture through a fine mesh strainer into a large bowl and allow to cool to room temperature. Skim some of the fat off the top of the stock and transfer to storage containers. Use as needed in recipes calling for stock.
Note: The stock can be stored in airtight containers refrigerated up to 2 days or frozen for up to 3 months.