Ingredients

Makes about 10 cups

　　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

　　

Step 1

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.

　　

Step 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, before skimming fat, then chill, covered.

　　Cooks' note:

　　Stock can be chilled 3 days or frozen 1 month.