Use a cleaver to chop up the chicken. For a stock that is lower in fat, let cool, refrigerate until well chilled, and scrape off the accumulated layer of fat from the surface.
Yield: Makes 8 cups
1 tablespoon extra virgin olive oil
2 pounds chicken thighs or legs, roughly chopped
1 medium onion, roughly chopped
1 carrot, cut into 10 or so pieces
½ medium turnip (about 3 ounces), halved
1 celery rib, cut into thirds
10 sprigs fresh flat-leaf parsley
1 bay leaf (optional)
½ teaspoon salt
8½ cups water
In a stockpot, Dutch oven, or another large heavy pot, heat the oil over medium heat. Cook the chicken, onion, and carrot until they begin to brown, about 5 minutes.
Reduce the heat to low and cook for another 5 minutes, until the carrot and onion release their juices. Add the turnip, celery, parsley, bay leaf, peppercorns, salt, and water. Bring to a boil, then reduce the heat and simmer, covered, for 45 minutes.
Strain and reserve the stock, discarding the solids.
To store the stock, let cool, then cover and refrigerate for up to 4 days or freeze for up to 3 months.