Directions

1. Season the chicken inside and out with salt and put it into a soup pot or large saucepan. Cover it with water and add the onion or shallots, carrots, parsley, bay leaf and ginger, if using, and peppercorns. Set over medium high heat and when the water just reaches a boil, cover the pot and remove it from the heat. Let sit for 1 hour.

2. Remove the chicken from the poaching liquid, set it on a platter and let cool to room temperature. Cut or pull the meat from the bones, set the meat aside and return the carcass, any bones you’ve pulled off and any juices that have collected on the platter to the pot. Add the chicken skin to the pot, too. (Use the chicken meat to make salads, sandwiches, tacos, quesadillas, enchiladas and pasta dishes.)

3. Set the pot over very low heat and simmer for several hours, until the bones have nearly disintegrated and the stock is flavorful. Top off with water as needed.

4. Cool, strain and refrigerate for up to 3 days. Before using, lift off the layer of fat that forms on top of the stock. The stock can be frozen for up to 6 months.

Note:  You can easily make this stock in a slow-cooker. If you have a stove that you don’t trust leaving on overnight, it is the best technique. After removing the meat from the bones, put the bones into a slow cooker, add the poaching liquid and set on high. When the liquid begins to simmer, reduce the heat to low and cook, covered, for 12 to 18 hours. Strain the broth into a clean container, cool, refrigerate and remove the layer of fat on top of the cooled stock.