"I feel that canned or packaged 'broth' is not an acceptable substitute for homemade stock… ," wrote Joe Gracey in offering this recipe, "because those products tend to be full of MSG, salt, [and] false and even bizarre ingredients that do more harm than good to the final result… I… make constant use of French-style classic stocks in my cooking, but this one has fewer ingredients and a more straightforward flavor. A classic French stock would add celery, carrot, parsley, thyme, and bay, and the meat would be roasted first to brown it. This Mexican-style broth uses fewer ingredients and leaves more room on the palette to color the final dish. When you taste this broth, it will seem very delicate, almost a non-flavor, but it marries with the other ingredients to create a glorious end result."
Rinse the chicken thoroughly inside and out. Remove the giblets and liver, if included, and reserve for another use.
Put the chicken, onions, garlic, and salt into a heavy 6- to 8-quart pot and cover with the cold water.
Partially cover the pot and bring to a low simmer over low heat. Occasionally skim off any foam that rises to the top. After 1 hour, carefully remove the chicken, allow it to cool slightly, and remove the meat, reserving it for another use. Return the carcass to the pot and continue simmering for 2 hours.
Let the broth cool, then strain it, discarding the carcass and vegetables.