This recipe makes lots of stock. Freeze any that's left over for another use.
Cooks' note:
Stock may be made 3 days ahead and cooled completely, uncovered, before being chilled, covered, or frozen 1 month.
Recipe information
Total Time
3 1/2 hours
Yield
Makes about 18 cups
Ingredients
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
Preparation
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.
