Ingredients
- 1 whole chicken about 4 to 5 pounds, giblets removed
- 3 large carrots roughly chopped, leaves still attached if possible
- 3 celery stalks roughly chopped
- 2 medium onions quartered
- 1 head garlic cut in half horizontally
- 1 teaspoon black peppercorns
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 handful fresh parsley
- 3 sage leaves with stems
- 2 teaspoons salt optional
- 10 to 12 cups water
Instructions
- Prepare your vegetables for the stock. Place the chicken and all other ingredients in a stock pot or Dutch oven.
- Cover with water. Bring to a boil, then reduce to a simmer. Skim off any foam that forms on the surface.
- For a flavorful and rich stock, simmer for 4 to 6 hours. This allows the bones and vegetables to release their maximum flavor and nutrients. For a more delicate and clearer stock, simmer for 2 to 3 hours.
- When ready, allow the stock to cool slightly. Then, remove the whole chicken and store the chicken meat for later. Discard the chicken bones and vegetables. Strain the stock through a fine mesh sieve or cheesecloth into a large water jug or a few jars.
- Cool the stock for a few hours or until the fat hardens on the top in a thick layer. Scrape it off with a spoon and save it to use in the place of butter with roast vegetables or searing a steak. Store the rest of the stock either in the refrigerator or freezer.