Chicken Stock

Directions

1. 1
   Combine all the ingredients in a large saucepan with 6 cups water and turn the heat to high.
2. 2
   Bring to a boil, then lower the heat so that the mixture bubbles steadily but not rapidly.
3. 3
   Cook, skimming any foam that accumulates, for at least 1 hour (more than 2 hours is counterproductive).
4. 4
   Cool slightly, then strain.
5. 5
   Refrigerate (you can skim off fat after the stock cools completely) and use within 3 days or freeze.
6. 6
   Omit the bay leaf; add 10 nickel-sized slices fresh ginger and, if you like, 1 star anise.