If you plan to use the stock for a specific recipe, begin making it at least 12 hours ahead of time, and refrigerate for 8 hours so the fat has a chance to collect on top and can be removed.

　　

Ingredients

makes 5 quarts

　　2 leeks, white and pale-green parts, cut into thirds, well washed

　　1 teaspoon whole black peppercorns

　　6 sprigs fresh dill or 2 teaspoons dried

　　6 sprigs fresh flat-leaf parsley

　　2 dried bay leaves

　　2 carrots, cut into thirds

　　2 celery stalks, cut into thirds

　　1 4-pound chicken, cut into 6 pieces

　　1 1/2 pounds chicken wings

　　1 1/2 pounds chicken backs

　　3 quarts low-sodium store-bought chicken broth, skimmed of fat

　　

Step 1

Place the leeks, peppercorns, dill, parsley, bay leaves, carrots, celery, whole chicken, wings, and backs in a large stockpot. Add the chicken stock and 6 cups cold water, cover, and bring to a boil. Reduce to a very gentle simmer, and cook, uncovered, about 45 minutes. The liquid should just bubble up to the surface. A skin will form on the surface; skim it off with a slotted spoon, and discard, repeating as needed. After about 45 minutes, remove the whole chicken from the pot, and set it aside until it is cool enough to handle.

　　

Step 2

Remove the meat from the chicken bones, set the meat aside, and return the bones to the pot. Transfer the chicken meat to the refrigerator for another use; if you plan to use it for chicken noodle soup, shred the meat before refrigerating it.

　　

Step 3

Continue to simmer the stock mixture, on the lowest heat possible, for 3 hours, skimming foam from the top as needed. The chicken bones will begin to disintegrate. Add water if at any time the surface level drops below the bones.

　　

Step 4

Prepare an ice-water bath. Strain the stock through a fine sieve or a cheesecloth-lined strainer into a very large bowl. Discard the solids. Transfer the bowl to the ice bath; let the stock cool to room temperature.

　　

Step 5

Transfer the stock to airtight containers. The stock may be labeled at this point and refrigerated for 3 days or frozen for up to 4 months. If storing, leave the fat layer intact; it seals the stock.

　　

Asian-Flavored Chicken Stock

Step 6

To make a stock that is excellent for Asian noodle soups, add one or more of the following ingredients to your stock while it is simmering: 2 stalks fresh lemongrass, 8 ounces shiitake mushrooms, 4 ounces thinly sliced fresh ginger, 10 fresh cilantro stems, 10 whole Szechuan peppercorns, 10 whole coriander seeds, and 2 star anise. Or substitute 2 cups Japanese sake for the water.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.