1. Combine all ingredients except the water in a large Dutch oven or stockpot -- one
that will accommodate at least 4 quarts.
2. Add water and bring to a boil.
3. Once it comes to a boil, reduce heat to a simmer. You're at the right
temperature when bubbles barely break the surface. This will keep the chicken
tender; boiling will toughen it.
4. After about 45 minutes, carefully lift the chicken out of the stock by inserting
a long metal spoon into the cavity and gently lifting. (At this point, the chicken
is done, but the stock isn't yet.) Let the chicken cool; then remove the
meat from the bones. Discard the skin. Return the bones to the stock to cook for
another hour. This develops and enhances the flavor of the stock.
5. Strain the stock through a sieve into a large bowl; discard the solids.
6. After the stock has chilled for 8 hours, remove the fat with a spoon.
