Ingredients
1 chicken (2 1/2 to 3 pounds), rinsed and dried
1 teaspoon coarse salt
1 rib celery, preferably an inner rib with leaves attached
1 small onion, peeled
Preparation
Place chicken in a large pot and add 12 cups water along with salt, celery, and onion. Bring to a boil and immediately remove from heat. Cover pot with a tight-fitting lid, and let stand in a warm area until the leg and thigh of the chicken easily separate from the joint, 1 to 1 1/2 hours.
Transfer chicken to a platter, and let cool. Reserve chicken for another use. Discard celery and onion. Strain liquid through a fine mesh sieve and carefully skim fat from the surface, if using stock immediately. Or, cool stock to room temperature and refrigerate overnight; remove solidified fat before using.
