4 lb (2 kg) chicken carcasses
4 oz (125 g) onions, in medium dice
2 oz (60 g) carrots, in medium dice
2 oz (60 g) celery with leaves, in medium dice
2 oz (60 g) parsnips (optional), in medium dice
2 oz (60 g) leeks (optional), in medium dice
8 sprigs fresh or ¼ tsp dried thyme
8 sprigs parsley with stems
1 bay leaf
10 black peppercorns
2 whole garlic cloves, unpeeled and crushed
6 sprigs dill (optional)
½ tsp whole coriander (optional)
½ tsp fennel seeds (optional)
2 gallons water
Place the chicken carcasses in a stockpot, and cover with water.
Place over moderate heat. As the water comes to a boil, lower the heat to a simmer.
Scum will begin to rise to the surface. As it does so, skim it off with a perforated spoon.
At this point, there are two options: Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.
2 hours
Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken.
5 hours
Strain, cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably-sized portions.
- •If stock is refrigerated, it must be heated to boiling point for 2 minutes before every use and every 3 or 4 days or it will sour.