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After roasting or poaching a chicken a la Julia Child, I always complete the process by making chicken stock a la Julia Child! Here is her master recipe for basic meat stock from volume 1 of Mastering the Art of French Cooking.
- Place the meat and bones in a stockpot and add cold water to cover them by 2 inches. Set over moderate heat. As the liquid comes slowly to a simmer, scum wills tart to rise. Remove it with a spoon or ladle for 5 minutes or so, until it almost ceases to accumulate.
- Add all the ingredients to the left, tying the herbs up in an herb bouquet with cheesecloth. Add more water if the liquid does not cover the ingredients by a full inch. When the liquid is simmering again, skim as necessary. Partially cover the kettle, leaving a space of about 1 inch for steam to escape.Maintain at a very quiet simmer for 4-5 hours. Skim occasionally.
- To degrease, set the pot in the refrigerator until the fat has hardened on the surface and can be scraped off.