This is one of my “core recipes.” In the restaurants, we always have at least a five-gallon container of chicken stock ready for use that day and another potful simmering for tomorrow. We even use it to poach boneless chicken breasts to enrich the flavor. This stock is key to Pollo Guisado and Chicken with Salsa Suiza as well as many other recipes.
Makes 3 quarts
1 (4-pound) whole chicken; or 4 pounds bone-in, skin-on chicken parts
1½ cups chopped white onions
6 garlic cloves, peeled and smashed
3 bay leaves
2 stalks celery, coarsely chopped
1½ cups coarsely chopped tomatoes
¾ cup coarsely chopped carrots
2 teaspoons finely ground black pepper
4 teaspoons salt
In a large saucepan or stockpot over high heat, combine the chicken, 3½ quarts water, the onions, garlic, bay leaves, celery, tomatoes, carrots, pepper, and salt. Bring to a boil, then reduce heat and simmer for 1 hour.
Set aside off the heat to cool for about 30 minutes. Remove the chicken and let cool enough to handle. Remove and discard the skin and bones. Reserve cooked chicken for use in recipes.
Pour the broth through a fine strainer into a clean container. Discard the solids. Place the broth in the refrigerator until the fat congeals. Spoon the fat from the broth and discard. Refrigerate or freeze until ready to use in recipes.