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1
In a 10-quart stockpot, melt the butter over medium heat.
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2
Add the onion, carrots, and celery.
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3
Increase the heat to medium-high and cook without stirring for 2 minutes while the vegetables caramelize.
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4
Stir and continue to cook until the vegetables are browned, about 10 minutes.
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5
Add the wine, bring to a boil, and boil until the liquid is reduced by half, about 5 minutes.
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6
Add the chicken and 1 gallon cold water.
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7
Bring to a boil, reduce the heat to low, and simmer for 1 hour, skimming off any scum that forms on the surface.
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8
After 1 hour, check the chicken for doneness.
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9
The chicken is done when the leg pulls away easily from the body or when a meat thermometer inserted into the thickest part of the meat, without touching the bone, reads 165F.
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10
Remove the cooked chicken from the broth and set it aside until it is cool enough to handle, about 10 minutes, while keeping the stock at a simmer.
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11
Remove the meat from the bones, refrigerating the chicken meat for later use.
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12
Return the bones to the stock and simmer for another hour, skimming off any scum that forms on the surface.
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13
Pour the stock through a fine-mesh strainer into a container, discarding the solids, and let cool to room temperature, about 30 minutes.
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14
Use the stock the same day it is made, or let it cool for 1 day in the refrigerator to skim the most fat from the stock.
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15
Pour the stock into containers and refrigerate overnight, uncovered.
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16
The next day, remove the fat that has formed on the top.
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17
Instead of waiting until Thanksgiving, I make turkey stock year-round, using turkey legs and wings.
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18
Just as versatile as chicken stock but with a decidedly different flavor, turkey stock is a wonderful addition to soups and sauces.
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19
Because this stock simmers for so long, the meat will not have any flavor left in it and should be discarded when the stock is ready.
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20
Prepare Chicken Stock, opposite, substituting 10 pounds turkey wings and legs for the chicken.
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21
Do not remove the turkey after 1 hour; instead, simmer for a full 3 hours before straining and storing.
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22
Both the stock and the chicken will keep for 5 days in the refrigerator or for up to 6 months in the freezer.
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23
Store them separately.
