Chicken Broth

Heat the Butter (2 Tbsp) in a large stock pot. Add the Onions (150 g), Carrots (150 g), Celery (150 g), and Garlic (1 clove) and cook until they soften a little.

Take a coffee filter and add the Dried Oregano (1 tsp), Dried Thyme (1 tsp), and Black Peppercorns (1 tsp). Tie it with a string around the filter to make a pouch. Place the pouch in the pot and add water to cover the vegetables.

Add the Whole Chicken (1) to the pot. Don't add the innards, they will give the stock a liver taste. Cover with cold water and bring to a simmer. Cool for about an hour until the chicken is done.

When the chicken is done, remove it from the pot and allow it to cool. Pull the meat from the bones and use it for another recipe. Place the bones back in the stock and cook for another 30 minutes. Don't let the pot boil dry, add more liquid as it cooks off.

Strain the stock into a clean saucepan and discard the bones and vegetables. Place the stock back on the stove and bring it to a boil, cook until the liquid reduces to half its volume.

Refrigerate overnight and remove the fat layer on top. The stock can be kept frozen and used in any recipe that calls for it. Enjoy!