Though it contains asian flavors, this stock can be used for anything calling for chicken broth. It's less salty and much more flavorful than anything you can buy in a can. Make a lot of it once and freeze for up to 3 months.

Ingredients 

• 1 whole chicken (3-3 1/2 lbs), cut into 8 pieces with innards removed (use the neck if you have it!)
  
• 1 whole white onion, quartered
• 1 inch fresh ginger root, peeled
• 2 cloves of garlic, peeled
• 4 green onions
• 2-3 whole star anise
• 1 Tbsp white peppercorns
• 2 sprigs cilantro
• 2 Tbsp fish sauce (nước mắm, found in any asian market, or the imports aisle of your local supermarket)
• 2 1/2 quarts cold water (enough to cover the chicken)

1. Roast the onion, garlic, and ginger under a broiler until chared in placese, about 10 minutes.
2. Place all ingredients in a stock-pot except the fish sauce, and bring to a boil over medium-high heat. Skim off the scum that rises to the surface.
3. Reduce to a slow simmer. After 15 minutes, remove from heat, and cool. Remove the chicken and let cool. (The chicken can be used in a soup later.) Return the bones to the pot with the roasted veg and fish sauce and bring back to a simmer. Cover and simmer for about 1 1/2 hours.
4. Remove from heat. Skim as much fat off the top as possible, and strain through cheesecloth.  Let the stock cool to room temperature.
5. Refrigerate overnight. Remove the top layer of fat. You can freeze it in ice cube trays, and then store the stock cubes in sealable plastic bags for use whenever you need it. Use in Vietnamese Chicken Soup.