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1
Put the chicken in a large pot and pour in 1 1/2 gallons cold water.
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2
Over high heat, bring the water to a boil, and then turn the heat down low so that the broth is barely simmering, with bubbles just breaking the surface.
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3
Skim off the foam that rises to the top, but leave some of the fat; it adds lots of flavor to the stock and can be removed at the end.
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4
For a nice clear stock, do not let it boil again, or the fat and the liquid may emulsify, turning the stock cloudy and greasy.
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5
After skimming, add the vegetables, salt, peppercorns, and herbs and continue to simmer for 3 to 4 hours.
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6
(If you are in a hurry, you can use the stock after about an hour, before it is fully cooked.)
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7
Turn off the heat, let the stock cool a bit, and then strain.
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8
Ladle the stock out of the pot and pass it through a fine strainer into a nonreactive container, or several small containers, for freezing.
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9
If using the stock right away, skim the fat.
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10
Otherwise, let the stock cool and refrigerate it with the fat, which will solidify on top and can then be easily removed.
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11
The stock will keep, covered, in the refrigerator for up to 1 week or for several months in the freezer.
