Chef John's Homemade Chicken Stock

By Coldsnap46

"There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple." --Chef John

Ingredients

• 3 pounds chicken necks and backs
• 1 large onion, skin on, sliced into 6 segments
• 2 carrots, cut into chunks
• 1 stalk celery, cut into chunks
• 2 cloves garlic, peeled
• 4 sprigs chopped fresh thyme
• 1 bay leaf
• 3 quarts cold water

Details

Servings 3
Preparation time 10mins
Cooking time 820mins
Adapted from allrecipes.com

Preparation

Step 1

Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.

Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.

Remove stockpot from heat and let cool for 1 hour.

Pour stock through a fine strainer and transfer to food-safe containers.

Note: Excellent Prep video for this recipe on website. Very helpful tips/suggestions from reviews of this recipe available on website.