3 lbs. chicken, skinned and all visible fat removed
3 qts. water
1 med. onion, coarsely chopped
2 stalks celery, chopped
2 lg. carrots, chopped
1 tsp. whole peppercorns, or to taste
1/2-inch piece peeled, fresh ginger, chopped (optional)
1 bay leaf
1 tsp. dried thyme

Makes 2 1/2 quarts. In a large stockpot, bring all ingredients to a boil over medium-high heat. Reduce heat and simmer, partially covered, for at least 1 hour, or until chicken is tender. Frequently skim the froth off the top. Remove chicken and strain stock. (The chicken meat can be used in salads).

To defat stock, refrigerate until the fat hardens on the surface, then remove and discard. The stock may gel during refrigeration; this is natural.