Yield: 1 gallon

Ingredients:
1 whole roaster chicken (skin removed)
1 gallon water
2 carrots, peeled and medium dice
4 spears celery, medium dice
1 large onion, medium dice
½ bulb garlic, peeled and roughly chopped
2 large russet potatoes, peeled and medium dice
3 sprigs fresh thyme
fresh cracked black pepper to taste

Method:
Discard liver and kidneys from the inside of chicken. Using a boning knife, carefully debone and remove all meat from the chicken, saving the bones. If you are not comfortable using a knife, you can have the butcher at your local grocery store clean the chicken. Save chicken bones. Dice chicken meat and refrigerate. Place bones in water in large soup pot. Add thyme and bring to a boil. Turn down to a simmer and cook for one hour. Remove bones and add diced vegetables. Bring to a boil again and simmer for 15 minutes. Add potatoes and simmer for an additional 20 minutes. Add chicken and simmer until chicken is fully cooked and tender. Add cracked black pepper to taste and enjoy.

Nutritional Value Per Portion —
Calories: 334 Protein: 40.7g Carbohydrates: 31.0g Fat: 4.2g