1 organic whole chicken
1 yellow sweet onion
2 to 3 cloves garlic
enough water to cover whole chicken
Place chicken in large pot or Dutch oven with water to cover. Peel the garlic cloves and the top layer of the onion and add to pot. Boil until chicken is very tender and done (180F on meat thermometer).
Remove chicken from broth. Put pot with broth in the refrigerator, leaving in garlic and onion for about 24 hours until fat rises to top. Strain fat away, remove onion and garlic, and place broth in freezer bags. (About 1 cup to a bag).
Debone chicken and chop. Measure one cup chopped chicken into freezer bags. Use in soups, casseroles, rice pilaf, mashed potatoes, stuffing and gravy.