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Chicken Stock---makes 2-1/2 quarts total fat - 5.70 grams for entire recipe
3 pounds chicken, skinned and all visible fat removed 1 teaspoon whole peppercorns, or to taste
3 quarts water 1/2 inch piece peeled, fresh ginger, chopped (optional)
1 medium onion, coarsely chopped 1 Bay leaf
2 stalks celery, chopped 1 teaspoon dried Thyme
2 large carrots, chopped

In a large stockpot, bring all ingredients to a boil over medium-high heat. Reduce heat and simmer, partially covered, for at least one hour, or until chicken is tender. Frequently skim froth off the surface. Remove chicken and strain stock. (the chicken can be used for salads) To defat the stock, refrigerate until the fat hardens on the surface, then remove and discard. The stock may gel during refrigeration; this is natural.