Basic Chicken Stock

Place the chicken in a large stockpot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer covered for 1 hour.

Remove chicken from pot, leaving liquid. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onion, carrots, celery, bay leaf, ginger and salt. Continue simmering covered for 3 to 4 hours.

Strain the stock through a fine sieve; allow to cool uncovered.

Use the chicken meat for soups, salads, sandwiches, or any dish that calls for cooked chicken is needed. After skimming the fat from the cooled stock, use or freeze immediately. Freeze in ice cube trays or bags, or in larger amounts in small reclosable freezer bags.