Basic Chicken Stock

1. 1

   In a large stockpot, combine all the ingredients.

2. 2

   Cover, and bring to a boil over medium-high heat; reduce heat to a very gentle simmer.

3. 3

   Cook, uncovered, 1 hour, checking occasionally to make sure the liquid is barely bubbling, and skim the surface with a large metal spoon as needed.

4. 4

   Transfer the whole chicken to a cutting board.

5. 5

   Let cool slightly, and pull the meat from the sides.

6. 6

   (Reserve the meat for another use; store in the refrigerator up to 3 days, covered well with plastic wrap.)

7. 7

   Return the chicken bones to the pot.

8. 8

   Place a smaller pot lid on the surface of the stock to keep the solids submerged.

9. 9

   Simmer until the bones fall apart when poked, 2 1/2 to 4 hours.

10. 10

    Skim the surface as needed.

11. 11

    Prepare a large ice-water bath.

12. 12

    Strain the stock through a fine sieve into a large heatproof bowl, discarding the solids.

13. 13

    Set the bowl in the ice-water bath, and let the stock cool to room temperature, stirring frequently.

14. 14

    Transfer the stock to airtight containers.

15. 15

    Refrigerate at least 8 hours or overnight.

16. 16

    With a large metal spoon, skim off and discard the fat layer that has collected on the top.

17. 17

    If storing, leave the fat layer intact (it helps to seal in flavor).

* Per serving · 4 servings · Values may vary.