Refrigerate the stock in airtight containers for up to 3 days or freeze for up to 6 months. We added canned broth to fortify the stock’s flavor, but you can replace it with water, if you prefer.
Recipe information
Yield
makes about 5 quarts
Ingredients
Preparation
Step 1
In a large stockpot, combine all the ingredients. Cover, and bring to a boil over medium-high heat; reduce heat to a very gentle simmer. Cook, uncovered, 1 hour, checking occasionally to make sure the liquid is barely bubbling, and skim the surface with a large metal spoon as needed.
Step 2
Transfer the whole chicken to a cutting board. Let cool slightly, and pull the meat from the sides. (Reserve the meat for another use; store in the refrigerator up to 3 days, covered well with plastic wrap.)
Step 3
Return the chicken bones to the pot. Place a smaller pot lid on the surface of the stock to keep the solids submerged. Simmer until the bones fall apart when poked, 2 1/2 to 4 hours. Skim the surface as needed.
Step 4
Prepare a large ice-water bath. Strain the stock through a fine sieve into a large heatproof bowl, discarding the solids. Set the bowl in the ice-water bath, and let the stock cool to room temperature, stirring frequently.
Step 5
Transfer the stock to airtight containers. Refrigerate at least 8 hours or overnight. With a large metal spoon, skim off and discard the fat layer that has collected on the top. If storing, leave the fat layer intact (it helps to seal in flavor).
