3poundschicken carcassesincluding necks, feet, and backs
For mirepoix
1large white onionquartered
1carrotpeeled and cut in ½
1rib celerycut in ½
2leekwhite part only, cut in 1/2 lengthwise
For Aromatics
10sprigs fresh thyme
10sprigs fresh parsley with stems
2bay leaves
8 to 10peppercorns
Cheesecloth and string
Instructions
Trim chicken of all fat, blanch in boiling water, drain.
Place chicken and mirepoix in stockpot.
Cook on high heat until you begin to see bubbles break through the surface of the liquid. IMMEDIATELY turn heat down to medium low so that stock maintains low, gentle simmer. DO NOT ALLOW TO BOIL.
Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Continue to simmer uncovered for an additional 4-5 hours.
Wrap aromatics in cheesecloth, tie with butcher's twine, and add to stock.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container, discarding the solids. Cool immediately in ice bath to below 70 degrees within 2 hours.