onions, shallot, garlic, parsley, thyme, bay leaf, and peppercorns. Gently simmer the stock for 2½ hours, being mindful that it doesn’t boil. 2. Transfer the chicken to a plate; by this point the meat will have leached most of its avor into the stock, but it can be munched on if you like. Strain the stock through a sieve into a metal bowl, pressing down on the vegetables and herbs with the back of a ladle to extract all of the juices. Wash the sieve, then line it with cheesecloth or a co ee lter, and strain the stock again. Measure the liquid; if it’s more than 2 quarts, pour it into a clean pot and reduce over low heat. 3. Fill a large bowl with ice water. Place the bowl of stock in the ice bath to cool, then refrigerate, uncovered, until completely chilled. 4. Using a spoon, remove the solidi ed fat from the top of the stock, and save it for other uses, such as sautéing vegetables or avoring dishes, or discard. Freeze the stock in 1-cup containers or in an ice cube tray. Once frozen, the cubes can be stored for up to 2 months in plastic freezer bags and used as needed. Alternatively, you can store the stock in the fridge for up to 3 days.