Ingredients:

  • 2 kg (5 lbs) Chicken bones (backs, necks, wings, and/or feet)
  • 6 Litres (1.6 US Gallons) Cold water (filtered, if possible)
  • 2 medium Yellow onions, quartered (skins on)
  • 3 medium Carrots, roughly chopped (approx. 300g / 10 oz)
  • 3 stalks Celery, roughly chopped (approx. 150g / 5 oz)
  • 1 small bunch Fresh flat-leaf parsley stems
  • 6 sprigs Fresh thyme
  • 3 large Bay leaves (dried)
  • 1 tablespoon Whole black peppercorns
  • Optional: 3–4 cloves Garlic, smashed (unpeeled)

Instructions:

  1. Prep the Bones and Aromatics: Rinse the chicken bones thoroughly under cold running water. Roughly chop the onions, carrots, and celery. Combine parsley stems, thyme, bay leaves, and peppercorns, wrap them tightly in cheesecloth, and tie with kitchen twine (Sachet d'Épices).
  2. Initial Extraction: Place the rinsed bones into a large stockpot and cover completely with cold water. Place over medium-high heat and bring the liquid just to a very gentle simmer. Starting cold is vital for clear stock.
  3. Skim the Scum: As soon as foam and impurities (scum) rise to the surface, reduce the heat immediately to the lowest setting. Skim this foam rigorously using a ladle for the first 30 minutes. This step is crucial for achieving a clear stock.
  4. Simmering and Infusion: Once skimming is complete, add the chopped carrots, celery, onions, and the tied herb bundle. Maintain a temperature just below a simmer (a bare whisper of bubbles). Cook gently for a minimum of 4 hours, and up to 6 hours. Do not stir excessively.
  5. Strain for Clarity: Remove the pot from heat. Carefully remove the largest solids. Line a fine-mesh sieve with 3–4 layers of damp cheesecloth over a clean container. Slowly ladle the stock through the sieve. Do not press down on the solids.
  6. Cool and Defat: Divide the strained Chicken Stock into smaller containers and cool rapidly in an ice bath. Once chilled in the refrigerator (4–8 hours), the fat will solidify on the surface. Skim off this layer of fat before storing.