Makes about 4 quarts

This rich stock can be a base for many soups and includes no added salt. The chicken remains moist enough for salads or sandwiches.

Ingredients:

About 10 pounds of chickens, quartered or cut in pieces

4 quarts cold water

4 carrots, scrubbed and cut into chunks

2 celery ribs with leaves

2 large onions, unpeeled, halved

1 parsnip, scrubbed and cut into chunks

2 garlic cloves, unpeeled, halved

1 teaspoon dried thyme

2 bay leaves

6 sprigs fresh parsley

12 peppercorns

6 whole cloves

1 unpeeled fresh tomato, optional

Directions:

1. Put the chicken into a stockpot; add the cold water, making sure the chicken is immersed. Turn the heat to medium, partly cover the pot and cook until the stock begins to simmer.
2. When the stock is simmering, so-called “scum,” which actually contains nutrients, will rise to the top. If you wish clear broth, skim it with a small strainer.
3. Add the remaining ingredients. Simmer partly covered about an hour, until the chicken is tender when pierced with a sharp knife. Remove the lid, take the pot off the heat and let the chicken cool in the stock, keeping it moist.
4. When the chicken is cool enough to handle, remove the skin and bones and return them to stockpot. Wrap the chicken well and refrigerate or freeze it for later use in sandwiches or chicken salad.
5. Let the stock simmer uncovered about 2 hours. (Do not allow it to boil. Boiling will disperse fat throughout the stock, making it cloudy.)