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1
In a large stockpot, combine all the ingredients.
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2
Cover, and bring to a boil over medium-high heat; reduce heat to a very gentle simmer.
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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.
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4
Transfer the whole chicken to a cutting board.
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5
Let cool slightly, and pull the meat from the sides.
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6
(Reserve the meat for another use; store in the refrigerator up to 3 days, covered well with plastic wrap.)
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7
Return the chicken bones to the pot.
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8
Place a smaller pot lid on the surface of the stock to keep the solids submerged.
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9
Simmer until the bones fall apart when poked, 2 1/2 to 4 hours.
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10
Skim the surface as needed.
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11
Prepare a large ice-water bath.
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12
Strain the stock through a fine sieve into a large heatproof bowl, discarding the solids.
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13
Set the bowl in the ice-water bath, and let the stock cool to room temperature, stirring frequently.
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14
Transfer the stock to airtight containers.
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15
Refrigerate at least 8 hours or overnight.
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16
With a large metal spoon, skim off and discard the fat layer that has collected on the top.
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17
If storing, leave the fat layer intact (it helps to seal in flavor).
