4poundschicken carcassesincluding necks, feet, and backs
2large onionquartered
1carrotswashed and cut in rough pieces
1ribs celerywashed and cut in rough pieces
Cold water as neededabout 2 quarts
For Sachet d’epice
5sprigs fresh thyme
5sprigs fresh parsley with stems
2bay leaves
8 to 10peppercorns
cheesecloth and butcher's twine
Instructions
Broil Chicken bones till well-browned, turning to get all sides evenly colored.
Place bones, vegetables, and sachet d'epice in stockpot. Add water until all ingredients are covered by 1 inch. Cook on high until you begin to see bubbles break the surface of the liquid.
Turn heat down to medium low so that stock maintains a low, gentle simmer. DO NOT ALLOW TO BOIL
Skim scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking.
Wrap aromatics in cheesecloth, tie with butcher's twine, and add to stock.
Continue to simmer stock, skimming solids that come to the surface twice each hour for the next 3 hours. Add hot water as needed to keep bones and vegetables submerged.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding solids.
Refrigerate overnight. Remove solidified fat from surface of liquid and store tightly wrapped.
Use as a base for soups and sauces.
Notes
CCP: Cool in ice bath to below 70*F in two hours and below 41*F within 6.CCP: Use or discard with refrigeration after 7 days or hold frozen for up to 3 months.CCP: Prior to use, bring to 165*F / full boil for 2 minutes.