Stock from a Whole Chicken

1. 1

   In a tall narrow stockpot, bring the chicken or fowl and water to a boil.

2. 2

   Lower the heat and simmer for 30 minutes if using a chicken, 2 hours if using a fowl.

3. 3

   Remove the chicken or fowl and allow to cool slightly.

4. 4

   Leave the stock at a simmer.

5. 5

   Remove and discard the poultry skin.

6. 6

   Remove the meat and reserve for another use.

7. 7

   Break up the carcass and return to the pot; simmer for at least 4 hours and 30 minutes for a chicken, 4 hours for a fowl, and up to 12 hours for either.

8. 8

   Add water as necessary to keep the bones covered.

9. 9

   Partially covering the pot with a lid or using an otoshi-buta will mean less evaporation.

10. 10

    Strain through a fine-mesh sieve.

11. 11

    Skim the fat.

12. 12

    Cool to room temperature.

13. 13

    Refrigerate for 3 hours.

14. 14

    Remove the fat from the top of the stock (see Notes) and the sediment from the bottom .

15. 15

    Use immediately, or refrigerate for up to 3 days or freeze.

No additional tips available.