Ingredients
1 whole chicken (3 1/2 pounds), gizzards removed
12 chicken feet, optional
1 large onion, quartered
1 carrot, cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
1 bay leaf
6 sprigs flat-leaf parsley
1/2 teaspoon black peppercorns
1 piece ginger (3 inches long), thinly sliced
Kosher salt
Preparation
Place chicken and feet in a large pot. Add 4 quarts water (if chicken is not fully submerged, add more to cover). Boil, skimming foam from surface until it subsides, about 5 minutes. Add onion, carrot, celery, bay leaf, parsley, peppercorns, and ginger. Reduce heat to low and simmer until stock turns a rich golden color and vegetables are falling apart, 2 1/2 to 3 hours.
Strain broth (to avoid making it cloudy, do not press on solids); season with 1 tablespoon salt. Skim schmaltz (rendered fat) from surface with a spoon, or use a fat separator, or refrigerate broth and let fat solidify before removing; reserve schmaltz separately.
