Chicken Broth

This is very similar to my standard chicken stock recipe, which I usually make in the slow cooker, unless I'm pressed for time. I like Waters' suggestion to use a whole chicken and remove the poached breasts after 1 hour for other uses; I'm going to incorporate that into my regular stock-making routine.

This could not be simpler. Waters' recipe calls for a whole chicken (no need for any butchery or dismemberment here) - 1 chicken, 1 carrot, 1 onion, 1 head of garlic, 1 celery stalk, one bouquet garni...so simple -- add water and peppercorns and do the usual boil, skim, simmer. Salt to taste after straining. Savor the results.