Ingredients

The following ingredients have 11 Servings
  • 4 to 8 pounds chicken parts, such as whole chicken, bones, wings, breast, and legs
  • 1 pound onion, peeled and chopped (2 large
  • 1/2 pound carrots, chopped (4 to 5 medium)
  • 1/2 pound celery, chopped (3 to 4 celery ribs)
  • 6 medium cloves garlic, crushed with the back of knife
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • Small bunch fresh parsley or dill
  • 2 teaspoons whole peppercorns
  • 2 teaspoons sea salt, or more to taste
  • 12 cups cold water

Instruction

  • Place the chicken, onions, carrots, celery, garlic, bay leaves, thyme, parsley or dill, peppercorns, and salt in a large stockpot.
  • Add 12 cups of water and bring to a boil. If the water does not cover the contents of the pot, add a cup or two more water.
  • Reduce the heat to low and cook at a gentle simmer, uncovered, for about 4 hours. As it simmers, it is normal for some foam or scum to rise to the top; we use a spoon to remove it.
  • After three hours, taste and adjust the broth with more salt.
  • To strain the stock, we use a slotted spoon to remove the larger pieces of bone and vegetables. Then we pour the stock through a fine-mesh strainer to catch all the smaller bits.
  • Transfer to containers and refrigerate for up to five days or freeze for up to 3 months.
  • After the stock has chilled, fat will rise to the surface. We usually leave this, but you can remove the fat for a leaner broth.