Preparation

• If the giblets were included with the chicken, discard the liver and put the rest in a deep, narrow 8-quart stock pot. Remove the breast meat from the chicken and save for another use. Pull off and discard any large pieces of fat from the cavity opening.

  冲洗鸡，尤其是其腔，然后将其放入锅中。加3夸脱的冷水，以及必要时覆盖鸡肉的更多信息。用中高火煮沸，然后减少热量以保持裸露的小火煮。煮30分钟，用开槽的勺子或撇渣器掠过任何浮渣。

  Add the remaining ingredients, cover, and continue to cook at a bare simmer for 2 hours, adjusting the heat and skimming as necessary.

  With tongs and a large slotted spoon or skimmer, remove most of the solids, transferring them to a bowl to cool before discarding. Slowly strain the broth through a fine sieve set over another large pot. If there are cloudy dregs as you near the bottom, stop straining and discard them.

  Taste the broth; if you’d prefer its flavor to be more concentrated, simmer it until it’s as flavorful as you like. Depending on how you’ll be using the broth, you may want to season it with more salt at this point. If the broth is very fatty, chill it and then remove the solidified fat with a slotted spoon. Refrigerate for up to 5 days, or freeze for longer storage.