Active Time

　　20 minutes

　　Total Time

　　3 1/2 hours

　　This recipe makes lots of stock. Freeze any that's left over for another use.

　　

Ingredients

Makes about 18 cups

　　1 (3 1/2- to 4 1/2-lb) whole chicken, giblets reserved and liver discarded

　　2 celery ribs, cut into 2-inch lengths

　　2 carrots, quartered

　　2 medium onions, unpeeled, trimmed and halved

　　6 fresh parsley stems (no leaves)

　　2 (1/2-inch-thick) slices peeled fresh ginger

　　8 whole peppercorns

　　5 qt cold water

　　

Step 1

Bring all ingredients to a boil in an 8- to 10-quart heavy pot, covered. Reduce heat and gently simmer, partially covered, until chicken is very tender, about 3 hours.

　　

Step 2

Remove chicken and reserve for another use. Pour stock through a fine sieve lined with a triple thickness of cheesecloth into a large bowl and discard vegetables.

　　Cooks' note:

　　Stock may be made 3 days ahead and cooled completely, uncovered, before being chilled, covered, or frozen 1 month.