- 4 pounds of chicken carcasses, including necks and backs
- 1 large onion (quartered)
- 4 carrots (peeled and cut in ½)
- 4 ribs celery (cut in ½)
- 1 leek (white part only, cut in ½ lengthwise)
- 10 sprigs of fresh thyme
- 10 sprigs of fresh parsley with stems
- 2 bay leaves
- 8–10 peppercorns
- 2 whole cloves of garlic (peeled)
- 2 gallons of cold water
- In a 12-quart stockpot, proceed to combine the chicken, veggies, herbs, and spices.
- Place the open steamer basket on top of the contents in the pot and cover with water.
- You should cook on high heat until bubbles begin to break through the liquid’s surface.
- Reduce the heat to medium-low to keep the stock at a low, gentle simmer.
- For the first hour of cooking, skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes, then twice an hour for the remaining two hours.
- As needed, you should add boiling water to keep the bones and veggies submerged.
- Cook for 6 to 8 hours, uncovered.
- You should ensure you remove particles from the stock by straining it through a fine-mesh strainer into another large pot.
- Cool to below 40 degrees in a large ice cooler or a sink full of ice water. Refrigerate for at least one night.
- Remove solidified fat from the liquid surface and refrigerate for 2 to 3 days or freeze for up to 3 months in a jar with a lid.
- Bring to a boil for 2 minutes.
- Proceed to serve as a soup or sauce base.
You will never need another chicken stock recipe. It is a great all-arounder that’s crisp and clear, with the perfect flavor, nutritional, and richness balance. Everything from clear soups to rich stews, gravies, and creamy sauces can be made with it.
I like making chicken stock since it is easier than making beef stock, and it enhances almost everything – which is the main purpose here. You can watch this video recipe to know to cook chicken stock to perfection.