Makes 6 quarts of stock
4 Chicken carcasses or 3 5-lb chickens
3 Large onions
4 celery stalks
1 bunch of parsley curly or flat leaf
1 bunch fresh thyme
½ bunch fresh dill
1 head of garlic cut in half crosswise
2 ½ tablespoons kosher salt
2 teaspoons whole black peppercorns
Prep time: 10 minutes | Cook time: 4 hours
Stock is one of the main staples in any chef’s repertoire. In Chinese medicine dating to over 2,500 years ago bone broth was used to support digestive health. In 12th century Egypt, Moses Maimonides prescribed chicken soup as a medicinal remedy for cold and asthma. The history goes on and on but one thing is clear stock (broth without the actual solids) can take a dish from ok to wow in 2 seconds.
When making chicken stock I have a lot of difficulty using a whole chicken. A chicken has 2 chicken breasts, 2 tenders, 2 legs, 2 thighs, and wings. All of which can be made into absolutely delectable dishes. Instead of using a whole chicken for the stock, I take 3-4 whole chickens separate breasts, tenders, legs and so on and freeze them in individual portion sizes to be used later. Then the carcasses with the internal stomachs, gizzards and neck I use for stock.
Place chicken and all the ingredients into a large stockpot bring to boil and reduce to simmer. Simmer for 4 hours taking off any foam that comes up. Once cool, drain the liquid into containers and discard the solids.