- 2
- 10 mins
- 310 mins
Ingredients
- 2 pounds chicken bones, innards, etc
- 2 quarts water
- 3 onions, sliced
- 4 carrots, chopped
- 10 stalks celery, chopped
- 2 bay leaves
- 10 peppercorns
- 1 tablespoon salt
Preparation
Step 1
Add the chicken parts and water to a large stock pot. Heat over medium-high heat until it reaches a slow simmer. Reduce the heat to low to maintain a very slow simmer. (For a slow simmer, you should only see a bubble rise to the surface every 30 seconds to a minute.) Simmer the chicken, with the pot partially covered, skimming the fat from the surface as needed, for 3 hours.
After 3 hours, add the chopped onions, carrots, celery, and the bay leaves, peppercorns, and salt. Maintain a slow simmer, with the pot partially covered, and simmer for another 2 hours, skimming any fat and oil from the top as necessary.
Carefully strain the stock into a large container through cheese cloth. Squeeze the cheesecloth (careful not to burn yourself) to get as much liquid as possible. Taste the stuck and adjust the seasoning with salt and ground pepper as needed.
Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 4 months.