Longtime SAVEUR contributor Christopher Hirsheimer learned this recipe from a Roman restaurateur, Jane Mariani, who advised her to use an old hen—the older the bird, she said, the better the flavor. Your basic chicken, however, makes a fine stock for many diverse dishes.
- 1 (3-lb.) chicken
- 2 carrots, peeled and roughly chopped
- 2 stalks celery
- 1 medium yellow onion, peeled
- 6 whole black peppercorns
- Place chicken, carrots, celery, onion, and peppercorns in a large stockpot with 3 quarts water. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer, uncovered, 2-3 hours, skimming foam occasionally. (After 1 hour of cooking, you may remove chicken, pick meat from the bones to reserve for another use, and return carcass to the pot.) Remove from heat and strain.