Ingredients
Chicken and Vegetables
- 1 chicken carcass
- 2 celery ribs, chopped
- 2 large carrots, chopped
- 1 onion, quartered
- 3 cloves garlic, crushed
Herbs and Seasonings
- 4 sprigs fresh thyme
- 2 bay leaves
- Parsley stems (a small handful)
- 10 peppercorns, optional
Other
- 10 cups cold water
Instructions
- Strip the chicken carcass: Use your hands to pull and peel the meat off the chicken bones. Transfer the meat to a container and refrigerate for later use in soups, chicken salad, or as a salad topping.
- Combine ingredients in pot: Place the chicken carcass including bones, skin, and remnants into a large stock pot or Dutch oven. Add the chopped celery, carrots, onion, crushed garlic, fresh thyme sprigs, bay leaves, parsley stems, and peppercorns if using.
- Add water and start simmering: Pour 10 cups of cold water over the ingredients. Turn the heat to medium and bring to a low boil. Immediately reduce the heat to medium-low to maintain a gentle simmer. Avoid boiling as it can emulsify fats and proteins, resulting in a cloudy, greasy stock.
- Simmer and skim: Ensure all ingredients are submerged by gently pushing them down. Cover with a lid and simmer for 3 hours. Every 45 minutes, check the surface and use a spoon to skim off any foam or impurities. Simmering longer or shorter is acceptable; longer results in more concentrated stock, shorter in lighter flavor.
- Strain the stock: Line a fine mesh strainer with cheesecloth and place it over a large bowl. Ladle the stock through the strainer, then press on the solids to extract all liquid. You should yield between 5 to 6 cups of stock depending on reduction.
- Cool and store stock: Transfer the strained stock into small containers to cool faster. Once cooled, cover and refrigerate. After a few hours or overnight, a fat layer will form on top—skim this off before using. The stock will become gelatinous when chilled, indicating good quality. Use within 5 days or freeze for up to 6 months.
Notes
- Do not boil the stock vigorously as it causes cloudy and greasy texture.
- The longer you simmer, the more concentrated the stock flavor becomes.
- Use cheesecloth to ensure a clear stock free from solids.
- Remove the fat layer from chilled stock for a cleaner flavor and lower fat content.
- Stock can be frozen in ice cube trays or small containers for convenient portioning.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American/Mediterranean
