2 bone-in, skin-on chicken breasts (about 1 ½ pounds)
1 medium onion, peeled and halved
4 medium carrots, halved
4 stalks celery, halved
5 centimeter piece fresh ginger, peeled
1 handful flat-leaf parsley
1 handful thyme
2 cloves garlic, peeled
1 tablespoon salt
2 teaspoons whole peppercorns
12 cups water
Place all of the ingredients in a large stockpot over high heat. Bring to a boil, then reduce the heat to barely a simmer and cover. Allow the stock to cook for at least two hours.
Remove from the heat and use tongs to carefully lift the chicken breasts out of the stock. Set aside until cool enough to handle.
Once the chicken has cooled, carefully remove the bones and skin and cut or shred the chicken into small pieces. If you’re not carrying on to make Noodle Chicken Soup, you can freeze the chicken until you want to use it, carefully sealed in a freezer bag, for up to one month.
Use a large slotted spoon or tongs to remove all of the cooked vegetables and seasoning from the stock.
Place a fine-mesh sieve in a large mixing bowl or fold a large piece of cheesecloth several times and drape it across the top of the bowl. Pour the hot stock through the sieve or cheesecloth to remove the last bits of vegetables and seasoning.
The stock is now ready to make soup! It can also be stored in three (four-cup) sealed containers and frozen for up to three months.