Put the chicken pieces in a large pan
and rinse with hot water.
Drain and add the cold water along with
the other ingredients.
Bring to the boil, then simmer for 2
Skim off and discard the scum that
forms when the pot begins to simmer.
The stock will be rather tasteless as
it has no salt; this is added when you use the stock in the preparation
of soups and other dishes.
If you buy commercially prepared products, you are
generally getting little more than salt. Fresh stock is easy and
inexpensive to make and can be stored in containers in the refrigerator
or in the freezer as small frozen blocks.