Ingredients
- 4 pounds chicken carcasses, including necks and backs
- 1 large onion, quartered
- 4 carrots, peeled and cut in 1/2
- 4 ribs celery, cut in 1/2
- 1 leek, white part only, cut in 1/2 lengthwise
- 10 sprigs fresh thyme
- 10 sprigs fresh parsley with stems
- 2 bay leaves
- 8 to 10 peppercorns
- 2 whole cloves garlic, peeled
- 2 gallons cold water
Directions
Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
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By cromanian
Boca Raton, FL
on February 01, 2012
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I agree with most of this except the amount of water (I would use one gallon and add hot water as needed, a good amount of saffron but no thyme, bay leaf or garlic, but I do add at the very least, 4 parsnips. I do not peel the carrots or parsnips rather wash and brush them clean. I use the brown skin cooking onions, cut off the stems and wash them but leave the all the brown skins on for coloring.... I always use the backs (not the necks but I also use a big package of wings and a few feet if I can find them (nails/claws removed. The next day, when I pull the stock out of the fridge, it is thicker than jello.... then I know I did it right!
By johnhollands_10...
LONG BEACH, CA
on December 21, 2011
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An Old Standby. Never fails.
By fritz1113
on November 07, 2011
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quite frankly, im bit surprised this has the high reviews it does. the ration of bones to water is really quite high and and both times ive made it has turned out weak . i ened up reducing the what i ended up with by 1/2. for a final yield of about 4 qts. while there's not exact ratio, ive found searching around the web that a typical stock recipe has about 1 qt water to 1# of bones. this recipe has 2x the water - the highest ive seen. 2 gal(8 qts to 4#'s bones! Really? The best advice i've read was to not worry about the amount of bones to water, rather cover everything with water plus 2" adding water as necessary to keep the 2". I dont think its possible to have to rich of a broth/stock b/c you can always add more water if desired DO NOT USE 2 GAL OF WATER WHEN MAKING THIS.
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