Ingredients
Units
Scale
- 8 pounds chicken bones, wing tips, wings, backs, necks, and giblets (except livers)
- 1 large onion, quartered
- 2 large carrots, trimmed, peeled, and cut in half
- 3 stalks celery with leaves, trimmed and cut in thirds
- 2 teaspoons salt
- 18-20 whole peppercorns
- Generous handful flat-leaf (Italian) parsley leaves
- 16 cups (4 quarts) water
Instructions
- Remove as much fat as possible from the chicken backs. Rinse all chicken parts and place them in a 10- or 12-quart stockpot or kettle. Add all remaining ingredients and the water – the water should cover the chicken.
- Cover the pot and bring to a boil over high heat. Lower the heat immediately, remove the lid, and simmer for 2 hours, skimming occasionally to remove any foam that rises to the surface.
- Using a slotted spoon, lift out and discard the chicken parts and vegetables. Pour the broth through a fine-mesh strainer into a second deep pot or stockpot.
- Simmer the strained broth uncovered for 1 more hour to reduce it to about 8 cups. Taste and add more salt if needed.
- Cover and refrigerate until the fat hardens on the surface. Lift off and discard the fat. Use immediately or freeze for future use.
- Prep Time: 15 Minutes
- Cook Time: 3 Hours
- Category: poultry
- Method: Stovetop
- Cuisine: American