Chicken Stock

Ingredients

• 1 whole chicken carcass or 2–3 lbs chicken bones (backs, wings, necks, leftover roasted bones)

• 1 large onion, quartered (no need to peel)

• 2 carrots, cut into big chunks

• 2 celery stalks, cut into big chunks

• 4–6 garlic cloves, smashed

• 2–3 bay leaves

• 1 tsp whole peppercorns

• Fresh herbs (optional): handful of parsley, thyme, rosemary

• Salt to taste (optional — many cooks don’t salt stock until using it)

• 10–12 cups cold water (enough to cover the bones by about an inch)

Instructions

1. Load the pot:
   Add chicken bones, onion, carrots, celery, garlic, herbs, bay leaves, and peppercorns to a large stockpot.

2. Cover with water:
   Pour in enough cold water to fully cover everything.

3. Bring to a gentle simmer:
   Heat over medium until it just starts to bubble, then reduce to low.
   Avoid boiling — it makes the stock cloudy.

4. Simmer:
   Let it cook for 3–4 hours (or up to 6 for a richer stock).
   Skim off any foam as it rises.

5. Strain:
   Pour through a fine mesh strainer into a large bowl. Discard the solids.

6. Cool:
   Let it cool, then refrigerate. A layer of fat will rise — scoop it off if you prefer.

7. Store:

   • Refrigerate: up to 4 days

   • Freeze: up to 6 months

Optional Boosts

• Roast the bones at 400°F for 20–30 minutes for a deeper flavor (makes a richer, darker stock).

• Add a splash of apple cider vinegar to help pull minerals and gelatin from the bones.

• Toss in leftover herb stems, corn cobs, mushroom stems — great for extra depth.