This stock is more flavorful and lower in fat and sodium than canned is. Because good stock is essential to so many recipes, prepare a large batch, freeze it in ice cube trays and then transfer the cubes to plastic freezer bags to be used as needed.

3 pounds chicken, skinned and all visible fat removed
3 quarts (3.2 L) water
1 medium onion, coarsely chopped
2 stalks celery, chopped
2 large carrots, chopped
1 teaspoom whole peppercorns, or to taste
1/2-inch piece peeled, fresh ginger chopped (optional)
1 bay leaf
1 teaspoon dried thyme

In a large stockpot, bring all ingredients to a boil over medium-high heat. Reduce heat and simmer, partially covered, for at least 1 hour, or until chicken is tender. Frequently skim the froth off the top. Remove chicken and strain stock. (The chiccken meat can be used in salads.)

To defat stock, refrigerate until the fat hardens on the surface, then remove and discard. The stock may gel during refrigeration; this is natural.