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-pound) 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 Turkish or 1/2 California bay leaf
8 whole black peppercorns
4 quart cold water
1 1/2 teaspoons salt
Preparation
Step 1
Bring all ingredients to a boil in an 8- to 10-quart heavy pot and skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
Step 2
Remove chicken, then pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered.
