Ingredients
1 (3-pound) chicken, rinsed and patted dry
6 cups bottled or filtered water
1 very thin slice ginger
4 cloves garlic, unpeeled, smashed
1 stalk celery, coarsely chopped
1 medium yellow, or white onion, quartered
1 teaspoon sea salt
Preparation
In a medium stockpot, combine all ingredients. Bring to a boil. Cover, lower heat to medium low, and boil gently for 1 hour. Strain through a fine-mesh sieve lined with dampened cheesecloth. Set chicken aside in refrigerator for another use.
