My Chicken Stock

Makes 4 quarts

• 1 whole chicken (3–4 pounds) or 2 chicken carcasses
• 2 medium onions, unpeeled, quartered
• 3 carrots, roughly chopped
• 2 heads garlic, cut in half horizontally
• ½ teaspoon black peppercorns
• 2 parsley sprigs
• 1 teaspoon kosher salt

● Put the chicken, onions, carrots, garlic, peppercorns, parsley, and salt in a large stockpot. Add just enough cold water to cover the chicken (about 4 quarts) and bring to a simmer over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, until the liquid is pale golden and flavorful, 3 to 4 hours. Strain and store for up to 1 week in the refrigerator or up to 6 months in the freezer. Remember to save the schmaltz that rises to the top when the stock is chilled.