Makes 2 to 3 quarts
From Tyler Florence
1 whole free-range chicken (about 3 1/2 lbs) rinsed, giblets discarded, and cut into parts
2 carrots, cut into large chunks
3 celery stalks, cut into large chunks
2 white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 tsp. whole peppercorns
Place the chicken and veggies in a large stockpot over medium heat. Pour in enough cold water to just cover (about 3 quarts) - too much will make the broth taste weak. Add the thyme, bay leaves, and peppercorns, and bring slowly to a boil. Lower the heat to medium-low and gently simmer for 1 to 1.5 hours, partially covered, until the chicken in cooked through. As it cooks, skim any impurities that rise to the surface. Add more water if necessary to keep the chicken covered while simmering.
Remove the cooked chicken to a cutting board. When it's cool enough, remove and discard the skin and bones, and hand-shred the meat into a storage container.
Strain the stock through a fine sieve into another pot to remove the solids. Use the stock immediately, cover and refrigerate for one week after cooling the pot in an ice bath, or freeze.
Notes: We haven't tried this yet.