Active time: 20 min Start to finish: 12 hr (includes chilling)
Cooks' note:
· Stock can be chilled 3 days or frozen 1 month.
Recipe information
Yield
Makes about 10 cups
Ingredients
1 (3 1/2- to 4 1/2-lb) whole chicken, cut into 8 pieces
2 celery ribs, cut into 2-inch lengths
2 carrots, quartered
2 medium onions, left unpeeled, trimmed and halved
6 fresh parsley stems (without leaves)
1 bay leaf (not California)
8 black peppercorns
4 qt cold water
1 1/2 teaspoons salt
Preparation
Step 1
Bring all ingredients to a boil in an 8- to 10-quart heavy pot, covered. Reduce heat and gently simmer, partially covered, until chicken is very tender, about 3 hours.
Step 2
Remove chicken and reserve for another use. Pour stock through a fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard vegetables. Cool stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock.
