- 3 pounds chicken necks and backs
- 1 large onion, skin on, sliced into 6 segments
- 2 carrots, cut into chunks
- 1 stalk celery, cut into chunks
- 2 cloves garlic, peeled
- 4 sprigs chopped fresh thyme
- 1 bay leaf
- 3 quarts cold water
- Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
- Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
- Remove stockpot from heat and let cool for 1 hour.
- Pour stock through a fine strainer and transfer to food-safe containers.
04/02/2018
recipepes.com
Chef John's Homemade Chicken Stock, recipe
PT15M
PT1H
5
455 calories
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