- One 3-pound chicken, quartered or left whole
- 4 quarts water
- 1 large onion, quartered
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 6 parsley sprigs
- 2 thyme sprigs
- 1 bay leaf
- 1 teaspoon black peppercorns
- Combine all of the ingredients except the salt in a large stockpot. Cover partially and simmer over very low heat for about 1 hour and 30 minutes, skimming the surface of the stock as necessary.
- Strain the stock into a large bowl and rinse out the pot; reserve the chicken for another use. Return the stock to the pot and boil over moderately high heat until reduced to 8 cups, 30 minutes longer. Season with salt.
The stock can be refrigerated for up to 3 days or frozen for up to 1 month.