Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

Target recipe: put chicken and stock into a soup pot. add all remaining ingredients, and the wine, if using. fill water to cover the chicken. simmer, skimming. cook until chicken is almost done. cool chicken and broth together. remove chicken. pick. discard vegetables with a tong and pour broth into a receptacle through a fine sieve and a double layer of cheesecloth. chill broth uncovered, remove fat. cover and chill. resimmer every two to three days if not using, or freeze.