Ingredients:

  • 2 lbs (900g) Chicken carcasses, backs, and/or wings
  • 1 large Onion, roughly chopped (US: About 1 1/2 cups chopped / Metric: Approx. 180g)
  • 2 Carrots, roughly chopped (US: About 1 cup chopped / Metric: Approx. 120g)
  • 2 Celery stalks, roughly chopped (US: About 1 cup chopped / Metric: Approx. 100g)
  • 2 cloves Garlic, smashed
  • 1 Bay leaf
  • 1 tsp Black peppercorns (US: About 1/4 tsp ground / Metric: Approx. 1.5g ground pepper)
  • 1 sprig fresh Thyme (US: About 1/4 tsp dried / Metric: Approx. 1g dried)
  • 1 tsp Apple Cider Vinegar (US/Metric: 5ml)
  • 12 cups (3 liters) Cold water
  • Parsley stems (Optional)
  • Mushroom trimmings (Optional)
  • Leek greens (thoroughly washed) (Optional)

Instructions:

  1. Rinse chicken parts under cold water.
  2. In the stockpot, sauté onion, carrots, and celery over medium heat until slightly softened. Add garlic and cook briefly.
  3. Add the chicken pieces to the pot. Add bay leaf, peppercorns, thyme, and apple cider vinegar.
  4. Pour in cold water, ensuring all ingredients are submerged.
  5. Bring to a simmer over medium-high heat. Then, reduce heat to low, so only small bubbles occasionally rise to the surface. Skim off any foam or scum that accumulates on top.
  6. Simmer uncovered for 3-4 hours, or up to 6 for a really gelatinous chicken stock.
  7. Carefully strain the stock through a fine-mesh strainer (or cheesecloth-lined colander) into a large bowl. Discard the solids.
  8. Let the stock cool completely. Refrigerate for up to 3-4 days, or freeze for up to 3 months. Once chilled, remove any solidified fat from the surface.