Chicken Stock

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 3 quarts cold water
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

1. Combine all ingredients in a stock pot, using only enough cold water to cover the chicken.
2. Simmer, partially covered, until the chicken is done (about 1-1.5 hours).
3. Skim off any impurities that rise to the surface.
4. Add a little more water if necessary to keep the chicken covered while simmering.
5. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
6. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Makes about two quarts.