Ingredients:

  • 4 lbs (1.8 kg) Chicken Carcasses, necks, wings, or feet
  • 5 quarts (4.75 litres) Cold, Filtered Water
  • 2 large Yellow Onions, quartered
  • 2 large Carrots, roughly chopped
  • 3 stalks Celery Stalks, roughly chopped
  • 1 Tbsp Whole Black Peppercorns
  • 1 small bunch Fresh Parsley Stems (no leaves)
  • 3 Dried Bay Leaves
  • 4 Thyme Sprigs
  • Kosher Salt, to taste (for seasoning after straining)

Instructions:

  1. Rinse the Bones: Place the chicken bones or carcasses in a colander and rinse thoroughly under cold running water to remove surface impurities, which is vital for a clear stock.
  2. Optional Roasting (for Brown Stock): For a deeper flavor, preheat the oven to 400°F (200°C). Spread bones on a baking sheet and roast for 30–40 minutes until golden brown. Skip this step for a classic pale stock.
  3. Combine Ingredients and Start Cold: Place the rinsed bones into the stockpot. Cover completely with the 5 quarts of cold water. Never start with hot water, as starting cold allows impurities to rise slowly.
  4. Initial Skimming: Place the pot over medium-high heat. As the temperature rises and foam and scum appear, use a ladle or spoon to carefully and thoroughly skim off all the impurities before it reaches a simmer. Discard the scum.
  5. Achieve a Gentle Simmer: Reduce the heat immediately to the lowest setting possible. The liquid should only show the very occasional bubble breaking the surface—do not boil aggressively, as this causes cloudiness.
  6. Add Mirepoix and Aromatics: Once the initial scum is removed (about 30 minutes in), add the roughly chopped onions, carrots, celery, whole peppercorns, parsley stems, bay leaves, and thyme.
  7. Maintain Simmer: Cover the pot partially and let the stock gently simmer for a minimum of 4 hours, and up to 5 hours. Check occasionally to ensure the bones remain covered; add cold water if needed.
  8. Strain the Solids: Remove the pot from the heat. Carefully lift out the largest solids using tongs. Set up a large bowl, place a fine-mesh sieve over it, and line the sieve with a double layer of cheesecloth.
  9. Fine Strain and Chill: Slowly and carefully pour the liquid through the cheesecloth-lined sieve. Do not press or squeeze the solids. Transfer the strained stock into smaller, shallow containers and refrigerate immediately or place in an ice bath.
  10. Defat and Season: Once the stock is completely chilled (ideally overnight), skim the solid layer of fat off the surface and discard it. Taste the finished Chicken Stock and season with salt only as needed, depending on its intended use.