Ingredients
3 carrots, cut into thirds
2 stalks celery, cut into thirds
1 bulb fennel, cut into large chunks
3 tablespoons fennel seeds, toasted
1 teaspoon whole black peppercorns
1 whole chicken (4 to 6 pounds)
2 pounds chicken wings, necks, and backs
3 quarts low-sodium canned chicken broth (two 48-ounce cans)
2 quarts cold water
Preparation
In a large stockpot, combine all ingredients. Cover, and bring to a boil over medium-high heat; reduce heat to a very gentle simmer. Cook, uncovered, 1 hour, checking occasionally to make sure the liquid is barely bubbling, and skim surface with a large metal spoon as needed.
Transfer whole chicken to a cutting board. Let cool slightly, and pull meat from the sides. (Reserve meat for another use; store in refrigerator up to 3 days, covered well with plastic wrap.)
Return chicken bones to pot. Place a smaller pot lid on surface of stock to keep ingredients submerged. Simmer until bones fall apart when poked, 2 1/2 to 4 hours. Skim surface as needed.
Prepare a large ice bath. Strain stock through a fine sieve into a large heat-proof bowl, discarding solids. Set bowl in ice bath, and let stock cool to room temperature, stirring frequently.
Transfer stock to airtight containers. Refrigerate at least 8 hours or overnight. With a large metal spoon, skim off and discard fat layer that has collected on the top. If storing, leave fat layer intact (it helps to seal in flavor).
