Chicken Stock

  • 1 chicken carcass (or any chicken bones, wings and backs are great for stock making!)
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • Sprig of thyme
  • 3 whole cloves garlic
  • 1 bay leaf
  • 1 tsp black peppercorns

Rinse chicken bones thoroughly and place them in a large stock pot.  Cover them completely with COLD water.  Place on the stove over high heat and bring to a boil.  It is important to NEVER stir the stock during any point in this process.  When the stock boils, use a ladle to skim any fat or foam off of the top of the stock.  Add the chopped vegetables and remaining aromatic ingredients.  Let the mixture come to a boil again.  Reduce the heat to a very low simmer.  Let the stock cook for 3-4 hours, skimming regularly.  Strain through a mesh strainer, cool and refrigerate or freeze.

**For a brown stock or duck stock (“game stock”), begin by roasting the bones in a 400°F oven for 30-45 minutes.  Cool and substitute into recipe.