The stock can be refrigerated in a covered container for 3 or 4 days; it can also be frozen for up to a month.

Ingredients

• 1 4-pound stewing chicken or roaster (or the equivalent in chicken parts and carcasses)
• 1 large yellow onion, roughly chopped
• 2 or 3 ribs celery, roughly chopped
• 2 or 3 medium carrots, roughly chopped
• 1 bouquet garni (see Note)
• 1 teaspoon salt, plus more to taste
• 1 head garlic, cut in half horizontally

Instructions

1. Combine all the ingredients in a large stockpot and add 4 quarts of water. Bring the pot to a boil, lower the heat so the broth is just simmering, partially cover the pot, and cook for 1 to 2 hours.

2. Strain the contents of the pot, pressing on the solids to extract all the juices. Allow the stock to cool, then refrigerate. Before using, skim the hardened fat off the top of the stock.

Note: A classic bouquet garni features thyme, parsley, and bay leaf either tied with string or wrapped in a small packet of cheesecloth; I also add some leek green. You could include oregano, marjoram, or basil if you like. To make a bouquet garni, cut the green part off a leek and gather it into a bunch with 1 sprig of thyme, 1 bay leaf, and 1 sprig of parsley. Tie them all together and use the bouquet to season soups and ­stews.