1. Place the fowl or chicken in a large stockpot (at least 6 qt / 5.7 L) and cover completely with cold water.
2. Bring to a boil over medium-high heat, skimming any grey foam that rises to the surface during the first 10 minutes (technique: scumming — removing coagulated proteins for a clearer, milder stock).
3. Reduce heat to maintain a gentle simmer — small, lazy bubbles breaking the surface, not a rolling boil.
4. Simmer uncovered or loosely covered for 1 hour 30 minutes to 2 hours 30 minutes, until the meat is completely tender, pulls easily from the bone, and the liquid is pale golden and aromatic. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165°F (74°C) for the bird to be fully cooked through.
5. Remove the bird and reserve the meat for another use. Strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a clean vessel.
6. Allow stock to cool to room temperature, then refrigerate. Once chilled, skim any solidified fat from the surface before using.
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