Chicken Stock

Directions

1. 1
   Rinse the chicken well, inside and out.
2. 2
   Put the chicken in a large pot and add the water, salt, celery, and onion.
3. 3
   Bring to a full boil, uncovered, and remove from heat.
4. 4
   Cover the pot with a tight-fitting lid, and let sit in a warm area for hour.
5. 5
   Inspect the chicken for doneness; the leg and thigh should separate easily from the joint.
6. 6
   If this doesnt occur, cover the pot again and let sit for 30 minutes longer.
7. 7
   Carefully remove the chicken to a platter, and discard the celery and onion.
8. 8
   Strain the resulting stock through a fine sieve, and carefully skim the fat from the surface.
9. 9
   If you dont need the stock immediately, you can cool it at room temperature, then refrigerate overnight, and the fat will solidify and be easier to remove.