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1
Wash the chicken and place in a large stockpot.
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2
Add all remaining ingredients and fill with enough cold water to cover by 2 inches, Bring a boil over high heat then reduce to a bare simmer.
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3
Simmer for 1 hour, skimming off the foam that rises to the top.
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4
Remove the chicken by placing a large spoon in the cavity and carefully lifting it up.
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5
Drain any liquid over the pot before transferring chicken to a plate.
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6
Let the chicken cool slightly, then carve off all white and dark meat, holding the chicken in place with a fork.
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7
Salt chicken meat, cool slightly, cover, and refrigerate.
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8
Return the carcass and bones, along with any juices that accumulated on the plate, to stockpot.
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9
Continue to simmer the stock for at least 1 hour more.
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10
Strain the stock through a colander into a large bowl, and discard solids.
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11
Strain again through a fine mesh sieve (lined with cheesecloth or a coffee filter if you have it) into another large bowl.
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12
Divide into small containers and let cool, then refrigerate until cold, Remove discard the fat from the top, and freeze if not using right away.
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13
(If using immediately, skim off the fat using a wide flat spoon or use a fat separator.)
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14
Refrigerate for up to 4 days or freeze for up to 6 months.
