1 onion, quartered
2 stalks celery, cut into large pieces-if you have celery leaves, add them to the stock
1 large carrot, cut into large pieces
8 sprigs parsley-stems and/or leaves
2 sprigs thyme or 1 tsp dried
2 bay leaves
1 tablespoon salt
1 teaspoon pepper or 4 whole peppercorns
12 cups water-cold or room temperature
- Place the chicken parts into a large stock pot. Add vegetables, herbs, and salt and pepper and cover with 12 cups water.
- Bring the water to a low boil and immediately reduce heat to maintain a gentle simmer. Simmer, uncovered 1 ½ to 3 hours, occasionally skimming off the foam that comes to the surface. The longer you simmer, the more concentrated the flavor. Note that the amount of finished stock will be reduced with a longer cooking time due to the evaporation in cooking.
- Strain the stock into a large pot or bowl. Use right away or let the stock come to room temperature and either refrigerate (fat is easier to remove once chilled) or divide into 4 cup containers, label, and freeze. Stock can be refrigerated for up to 3 days or frozen for one year.