Ingredients
Scale
- 2 Chicken carcasses, wings and feet
- 16 cups Cold Water
- 1 Bouquet Garni
- 1 large Onion and leek
- 1/2 lb Carrot
- 1/2 lb Celery
- 4 Cloves (or less, optional)
- 10 Black Peppercorns
- BOUQUET GARNI
- 3 inches Leek
- 2 Celery Leaves
- 5 Sprigs of Fresh Thyme
- 5 Parsley Stems
- 1 Bay Leaf
Directions
- Place chicken parts in a large stockpot and cover with water. Bring water to a boil then drain and rinse the chicken. Fill the pot with water and rinse the chicken several times until the water runs mostly clear. This is an optional step, not recommended.
- Optional step – once the chicken is cool enough to work with, remove as much skin and fat as possible. Rinse thoroughly to wash away excess bits. This will reduce the amount of fat in the stock and result in a much cleaner flavor.
- Return the pot to the stove top with the chicken. Gently add 16 cups cold water so as not to disturb the chicken. Insert a temperature probe on the inside of the pot to constantly monitor temperature. Add Bouquet Garni and 1 tsp Black Peppercorns. Heat over medium – medium-low to stabilize the temp between 180°-190°F. Maintain temp for at least 3 hours. Use the handle of a long wooden spoon to gently move the chicken around once an hour to promote circulation.
- Half the onions and remove the skins. Insert cloves in the flesh of the onion. Chop celery and carrots into 2-inch pieces. Place vegetables in the stockpot. Cook for one more hour.
- Use tongs to transfer large bits of chicken and vegetables from the pot to a large bowl. Prepare another large bowl or heatproof container with a strainer or chinois. Pour the stock through the strainer and discard any leftover bits.
- Immediately transfer the chicken stock to the refrigerator. Freeze stock in quart size ziptop bags made for the freezer.