Ingredients
Equipment
Method
- Begin by placing the chicken carcass or wings, carrots, thyme or rosemary, bay leaves, black peppercorns, and salt into a large 6 to 8 quart stockpot or slow cooker. Feel free to use your hands to break apart the carcass if needed, releasing more flavor into the stock.
- Next, cover the ingredients with approximately 4 quarts of filtered water. Ensure that the ingredients are submerged while leaving about an inch of space at the top of the pot. This helps prevent any overflow as it cooks.
- Set your pot to low and let it simmer for at least 4 hours, or if using a slow cooker, you can let it go for up to 12 hours. This low and slow cooking method allows the flavors to develop fully, so be patient as the aromas begin to fill your kitchen.
- As it cooks, you may notice some foam rising to the surface. Use a ladle to skim this off periodically. This step helps keep your stock clear and free of impurities.
- When the cooking time is complete, it’s time to strain the stock. Carefully pour the contents through a fine mesh sieve into a large bowl or liquid measuring cup. This removes all solid ingredients, leaving you with a beautifully clear stock.
- If you find that there’s a lot of residue left in the sieve, you may want to strain it a second time to ensure a clean broth.
- After straining, taste your stock to check the seasoning. If it needs a bit more flavor, feel free to add a pinch of salt at this stage. Remember, the stock should be light yet flavorful.
- Once seasoned to your liking, transfer the chicken broth into three 1-quart Ball jars or airtight containers. Allow it to cool to room temperature before sealing.
- Store your stock in the fridge to sip on throughout the week, or freeze it for future use. The convenience of having homemade stock on hand is invaluable for quick meals.
Notes
When storing in jars, leave about an inch of space at the top for expansion in the freezer.