Stock may be stored in the refrigerator for up to three days or frozen for up to three months.
- 4 pounds chicken carcasses including necks and backs
- 1 large onion cut into chunks
- 4 carrots peeled and cut into 2-inch pieces
- 4 ribs celery cut into 2-inch pieces
- 1 leek white part only, cut into 2-inch pieces
- 10 sprigs fresh thyme
- 10 sprigs fresh parsley with stems
- 2 fresh bay leaves
- 1/2 tablespoon peppercorns crushed
- 2 cloves garlic peeled and crushed
- Cold water
Place all of the ingredients in a 12-quart stockpot. Add enough water to cover. Cook on high heat until bubbles appear on the surface of the liquid, not quite boiling. Reduce the heat to medium low so that the stock gently simmers. Using a mesh strainer, remove any of the “scum” that rises to the top. (Do this periodically until no more “scum” appears.) Simmer for six hours, adding more hot water, if necessary, to cover ingredients.
Strain the stock through a fine mesh strainer into another large stockpot. Discard the solids. Let cool for about one hour. Place in the refrigerator overnight. Remove the solidified fat from the surface of the chilled stock. Stock may be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Before using, bring to a boil for 2 minutes.
Makes about 4 quarts.
Photo by Jodi Miller