Put the chicken in a stockpot. Add water to cover by
Transfer the chicken to a platter, let cool slightly, then remove the meat from the carcass, reserving the skin and bones. Reserve the meat for another recipe. Return the skin and bones to the pot and continue to simmer, uncovered, for about 1 hour. Pour the contents of the pot through a fine-mesh sieve into a large bowl. Press down on the solids to extract all the liquid, and discard the solids.
© 2012 All rights reserved. Published by Weldon Owen.