Ingredients
1 tablespoon canola oil1 broiler/fryer chicken (3 to 4 pounds), cut up2 medium carrots, cut into chunks1 medium onion, cut into chunks2-1/2 quarts water1 celery rib with leaves, cut into chunks3 sprigs fresh parsley1 bay leaf1/2 teaspoon dried thyme1/4 teaspoon dried rosemary, crushed1/4 teaspoon whole peppercorns
Preparation
In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes.
Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot.
Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)
