Quickest Chicken Stock

This stock takes less than an hour to make, has clear, clean flavor, and gives you a whole cooked (not overcooked) chicken, for salad or any other use.

One 3- to 4-pound chicken

1 large onion, roughly chopped (don’t bother to peel)

1 large carrot, roughly chopped

1 celery stalk, roughly chopped

1 bay leaf

Several sprigs fresh parsley (optional)

Salt and freshly ground black pepper

• Cut the chicken up if you like ; it will speed cooking. Combine all the ingredients in a large pot with 14 cups water and turn the heat to high. the mixture sends up a few bubbles at a time. Cook, skimming any foam that accumulates, until the chicken is done, 30 to 60 minutes (depending on the size of the chicken and whether it’s cut up).
• Cool slightly, then strain, pressing on the meat and solids to extract more juice. Remove the chicken from the solids and use in another recipe; discard the remaining solids. Sprinkle with a little salt and pepper. Use the stock immediately or refrigerate (skim off any hardened fat from the surface) and use within 3 days or freeze for up to 3 months.
  Full-Flavored Chicken, Turkey, or Duck Stock.
  • Turkey or duck can be substituted for some or all of the chicken: Substitute 3 to 4 pounds chicken parts, preferably wings, thighs, and legs. Cook for at least 1 hour but no more than 2 hours. Discard all the solids.
• MAKES: 12 cups
• TIME: 40 to 60 minutes