Chicken Stock

• One 3½- to 4-pound [1.6- to 1.8-kg] chicken, quartered
• 1 medium on

In a large pot, combine the chicken, onions, celery, and carrots. Cover with the water and bring to a boil. Lower the heat and allow the stock to simmer until the chicken is tender and falling off the bones, about 45 minutes.

Strain the broth, saving only the chicken thighs, legs, and breasts. Pull the meat off the bones and discard the bones.