Place chicken, vegetables, and
herbs and spices in 12-quart stockpot. Set opened
steamer basket directly on ingredients in pot and pour
over water. Cook on high heat until you begin to see
bubbles break through the surface of the liquid. Turn
heat down to medium low so that stock maintains low,
gentle simmer. Skim the scum from the stock with a spoon
or fine mesh strainer every 10 to 15 minutes for the
first hour of cooking and twice each hour for the next 2
hours. Add hot water as needed to keep bones and
vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into
another large stockpot or heatproof container discarding
the solids. Cool immediately in large cooler of ice or a
sink full of ice water to below 40 degrees. Place in
refrigerator overnight. Remove solidified fat from
surface of liquid and store in container with lid in
refrigerator for 2 to 3 days or in freezer for up to 3
months. Prior to use, bring to boil for 2 minutes. Use
as a base for soups and sauces.
