Ingredients
4 lbs chicken bones (carcasses, wings, or feet)
6 quarts cold filtered water
3 large carrots, roughly chopped
3 stalks celery, roughly chopped
2 large yellow onions, halved (skins on)
1 head of garlic, halved horizontally
10 black peppercorns
2 bay leaves
1 bunch fresh parsley
4 sprigs fresh thyme
Instructions
Step 1: Place the chicken bones in a large 12-quart stockpot and cover with cold water.
Step 2: Bring the mixture to a slow simmer over medium-high heat, then reduce to low.
Step 3: Skim the surface regularly for the first 30 minutes to remove any impurities and foam.
Step 4: Add the carrots, celery, onions, garlic, peppercorns, and herbs to the pot.
Step 5: Simmer uncovered for 4 to 6 hours, ensuring the liquid stays at a gentle bubble.
Step 6: Strain the stock through a fine-mesh sieve or cheesecloth into a clean container.
Step 7: Cool the stock rapidly in an ice bath before refrigerating or freezing.
Notes
Do not add salt until you are ready to use the stock in a final dish to prevent over-salting.
- Prep Time: PT15M
- Cook Time: PT4H
- Category: How To
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 50 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 5mg
Keywords: chicken stock recipe, homemade stock, how to make chicken stock, cooking basics, nutrient dense
