Ingredients
8-10 lbs chicken bones cut into 4 inch pieces (I use necks & backs or 2 whole chickens, depending on the price)
5-6 quarts cold water (or enough to cover ingredients)
1 lg. yellow onion, cut in quarters
2 med. carrots, cleaned & cut into quarters
2 stalks celery, cleaned & cut into quarters
1 bouquet garni, as follows:
2 bay leaves
3 sprigs fresh thyme
10 whole black peppercorns, cracked
10 parsley stems, twisted to release flavor
2 cloves garlic, lightly crushed
(place all bouquet garni ingredients in a doubled cheesecloth or unused coffee filter, draw up all 4 corners & tie with kitchen twine)
Preparation
Place all ingredients into a large (at least 8-quart) stockpot, add cold water to cover, and slowly bring to a boil. Once the water begins to boil, immediately reduce heat to a low simmer (the bubbles should break just below the surface). Use a skimming spoon to remove all surface foam (scum) and excess oil at the top of the pot. For the first hour, I skim every 10 minutes. Afterwards, I skim every 20 minutes. It is important to remove the residue & oil to allow the stock to breathe. Hint: a wooden spoon covered in cheesecloth provides an excellent tool to remove scum & oil residue. You may rinse after each skim and discard the cheesecloth after the stock is complete.
Simmer the stock uncovered for 6-8 hours, skimming and de-greasing as needed (approx. every 20 mins.)
Strain the finished stock through a course strainer to remove bones and vegetables.
Now, strain the stock again through a fine strainer (or colander covered in cheesecloth)
Place the strained stock in a non-reactive container & chill quickly in an ice bath, stirring often.
When the stock has cooled completely, place it in the refrigerator for 8 hours to allow excess fat to congeal. Remove the congealed fat with a kitchen spoon before using. If you were diligent about removing fat & residue when cooking, there will be little (if any) fat left to remove.
