Make this simple chicken broth and get a versatile pantry ingredient along with tender chicken meat to turn into your favorite weeknight dish.

Ingredients

• 1 (3- to 4-pound) whole chicken, cut into 8 pieces (2 wings, 2 breasts, 2 legs, 2 thighs), plus carcass and neck
• 4 quarts water, plus more as needed
• 1 yellow or white onion, unpeeled and quartered
• 1 garlic head, halved crosswise
• 1 (2-inch) piece fresh ginger, unpeeled and halved lengthwise
• 10 parsley sprigs or cilantro sprigs
• 2 dried bay leaves
• 2 tablespoons kosher salt
• 1 tablespoon msg (such as ajinomoto) (optional)

Directions

1. Place chicken, 4 quarts water, onion, garlic, ginger, parsley, bay leaves, salt, and MSG (if using) in a large stock pot, adding additional water as needed to cover chicken by 1 inch. Bring mixture to a simmer over high. Reduce heat to medium-low, and simmer gently until an instant-read thermometer inserted into chicken registers 160°F for breasts and 165°F for thighs, 8 to 12 minutes. Transfer chicken breasts and thighs to a plate. (Keep broth simmering.) Let chicken stand until cool enough to handle, about 30 minutes. Shred chicken breasts and thighs; return bones to simmering pot, and discard skin. Save shredded chicken for another use.
2. Meanwhile, continue simmering chicken carcass, legs, and wings in pot, skimming any excess fat or foam that forms on surface, until flavors meld, about 50 minutes. Pour mixture through a fine wire-mesh strainer into a large heatproof bowl or 4-quart pot. Let broth cool to room temperature, about 30 minutes. Transfer broth to airtight containers. Use immediately, or store in the refrigerator or freezer until ready to use.