Ingredients
- 1 (3 1/2- to 4 1/2-pound) whole chicken, cut into 8 pieces
- 2 celery ribs, cut into 2-inch lengths
- 2 carrots, quartered
- 2 medium onions, left unpeeled, trimmed, and halved
- 6 fresh parsley stems (without leaves)
- 1 Turkish or 1/2 California bay leaf
- 8 whole black peppercorns
- 4 quart cold water
- 1 1/2 teaspoons salt
Directions
- Bring all ingredients to a boil in an 8- to 10-quart heavy pot and skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
- Remove chicken, then pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered.
