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1
Pull off as much of the fat and skin from the backs and necks as possible.
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2
Combine the chicken, carrots, onion, and garlic in a 5-quart stockpot.
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3
Pour in enough cold water to cover the chicken by 1 inch (about 3 quarts).
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4
Heat over high heat to a boil.
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5
Reduce the heat to medium and boil 5 minutes.
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6
Skim all the foam and fat that rise to the surface.
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7
Adjust the heat to a bare simmer1 or 2 bubbles rising to the surface at a time.
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8
Simmer until the bones fall apart when poked with a fork, about 8 hours.
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9
Check the pot occasionally, skimming the foam and fat as it rises to the surface, and adding water as needed to keep the bones submerged.
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10
Ladle the stock through a sieve lined with a double thickness of cheesecloth or a clean kitchen towel into a bowl.
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11
Quickly cool to room temperature.
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12
Refrigerate, uncovered, until completely chilled and a layer of firm fat forms on top.
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13
Remove the fat from the surface.
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14
Render the chicken fat, if desired (see box).
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15
Warm the stock over low heat and ladle into 1-cup storage containers with tight-fitting lids.
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16
Refrigerate for up to 5 days or freeze for up to 3 months.
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17
Heat to a boil before using.
