Preparation Method
- Place the chicken bones and carcass in a Dutch oven or stock pot, breaking apart the carcass if necessary to fit. Add enough cold water to cover by 1 inch, then add the onions, carrots, celery, bay leaves, and peppercorns.
- Bring to a simmer over medium-high heat,skimming off any foam that rises to the surface of the pot. (Don’t let the water boil—it will make the stock cloudy.) Move the pot to a back burner if you prefer, partially cover, lower the heat to medium-low, and gently simmer for 4 hours.
- Strain the stock through a fine-mesh sieve or a colander lined with cheesecloth set over a large bowl. Let the stock cool, then transfer to an airtight container and refrigerate for up to 1 week, or transfer to resealable plastic freezer bags and freeze for up to 6 months.
Pro Tip
If you are making soup or stew or simply cutting vegetables for a rustic side dish, you don’t necessarily have to square off vegetables for precision cuts. As long as the pieces are roughly the same size you’ll be fine. This is true for carrots, celery, and onions or anything else that will eventually be pureed or strained out of the final dish. The rule of thumb: Chop into larger pieces for longer cooking and smaller pieces for shorter cooking times.
