This is a foolproof method for making rich tasting chicken stock without the fussiness of roasting bones, skimming fat and quadruple straining called for in most chicken stock recipes.

If you are looking for a rich, dark chicken stock, simply reduce this stock by half.

1 whole, large stewing chicken, about 6-8 lbs., thawed
2 medium yellow onions, peeled and cut in chunks
2 large carrots, cut in chunks
3 ribs celery, tops on, cut in chunks
5-6 sprigs curly leaf parsley
1 tbsp. whole black peppercorns
2 sprigs fresh thyme
2 sprigs fresh sage

Remove and discard the giblets from the chicken.

Place the whole chicken into a large, deep stockpot. I use a stockpot that holds 5 gallons of liquid.

Pour in enough water to fully cover the chicken, about 12-14 cups.

Add the onion, carrot, celery, parsley, peppercorns, thyme and sage to the stockpot.

Cover the stockpot and turn the heat to high. Once the water starts to boil, remove the cover and reduce the heat to medium-low. Skim any grey foam that rises to the surface of the water.

Continue to simmer the chicken, uncovered, in the stock for 2 hours or until the chicken meat just begins to fall off the bones.

Remove the stockpot from the heat and let it cool to room temperature. Gently remove the chicken from the stock. Pull the meat off the chicken bones and cover and refrigerate. Discard the skin from the chicken and reserve the bones.

Return the chicken bones to the stock and place the stockpot back on the stove. Bring the heat to medium and let the stock simmer for another two hours.

Remove the stockpot from the heat and remove the vegetable chunks and chicken bones. Strain the stock through a fine mesh sieve into a large bowl.

Let the stock cool to room temperature and then cover and refrigerate the stock overnight.

The next day, remove any layer of fat that has congealed on top of the stock.

At this stage you can use the stock to make the sauce for chicken pie, or you can freeze the stock and use it later.