Chicken Stock

Recipe courtesy of Bobby Flay

ingredients
1 whole (3-4 pound) chicken, rinsed and patted dry with paper towels
1 large onion, coarsely chopped, skin left on
2 medium carrots, coarsely chopped
2 celery stocks, coarsely chopped
Several sprigs of parsley
2 sprigs of fresh thyme
1 bay leaf
6 black peppercorns
4 quarts cold water

preparations
Place ingredients in a medium stockpot and bring just to a boil. Reduce the heat to low and simmer the stock until chicken is cooked through and the meat falls off the bone, about 1-1/2 to 2 hours. Strain, pressing on the vegetable and meat to extract as much juice as possible, put the stock into a container, refrigerate until cold, then skim any hardened fat from the surface. Remove the chicken to a plate and remove the skin and bones. Shred or chop the chicken and store in a separate container.