Ingredients:

  • 2.3 kg raw chicken carcasses, backs, and necks
  • 450g chicken feet
  • 6 liters cold filtered water
  • 2 large yellow onions, halved with skins on
  • 3 large carrots, cut into 2-inch chunks
  • 3 stalks celery, including leafy tops, cut into 2-inch chunks
  • 1 head garlic, halved crosswise
  • 10 whole black peppercorns
  • 2 dried bay leaves
  • 1 small bunch fresh thyme or parsley stems

Instructions:

  1. Place the chicken carcasses, backs, necks, and feet into a large 12-quart stockpot and cover with 6 liters of cold filtered water.
  2. Set the heat to medium-high and bring the liquid to a very slow, lazy simmer. Do not allow it to reach a rolling boil to prevent emulsifying fat and clouding the stock.
  3. Skim the greyish foam that rises to the surface using a wide spoon or ladle for the first 30 minutes until the surface remains clear.
  4. Add the halved onions, carrots, celery, garlic, peppercorns, bay leaves, and herb stems to the pot.
  5. Maintain a gentle simmer for 4 hours. The longer the simmer, the deeper the flavor and more gelatin extraction.
  6. Strain the stock through a fine-mesh strainer or chinois lined with cheesecloth into a clean vessel, discarding the solids.