Ingredients
1
(3 1/2- to 4 1/2-lb) whole chicken, cut into 8 pieces
2
celery ribs, cut into 2-inch lengths
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
Directions
1.
Bring all ingredients to a boil in an 8- to 10-quart pot and skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
2.
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, then chill, covered, and discard solidified fat.
4.
Stock can be chilled 3 days or frozen 1 month.
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