This recipe is very versatile!  You can use it to make my Sour Cream Avocado Enchiladas or simply turn it into a soup!  Or maybe you have other ideas for it, either way it’s a must have staple in any kitchen!

Recipe

1 whole 3-4 lb. organic chicken, rinsed with organs removed

1 celery stalk, roughly chopped

1 large leek washed and roughly chopped

1 large carrot, peeled and roughly chopped

1 yellow onion, quartered

1 bay leaf

2 springs fresh thyme

1/2 teaspoon black peppercorns

2 teaspoons sea salt

Place chicken in a large pot add remaining ingredients and fill the pot with 10 cups water.  Bring the water to a boil and then lower the heat, simmering for 2 hours.  Strain the stock and save for later.  Discard the vegetables, shred the chicken and set aside.  Use in any recipe you like.