- 1 pound chicken bones
- 1 large carrot, peeled and cut into large pieces
- 1 stalk celery, cut into large pieces
- 1 medium onion, cut in half
- 1 clove garlic
- 3-4 sprigs fresh Italian parsley
- 3-4 whole peppercorns
- 8 cups water
Combine all ingredients in a large stockpot. Over high heat, bring the stock to a gentle simmer and then reduce heat to low.
Gently simmer for about 4 hours, occasionally skimming as necessary.
After the stock has reached your desired concentration, remove from the heat and allow to cool. Discard the solids and pour the stock into heat-proof container.
Place stock in an ice bath to quickly cool to below 40°. Remove from bath and place the stock in the refrigerator and cool overnight. Skim off the excess fat. Use within 2 to 3 days or freeze for up to 4 months.