- Bones from 1 roasted chicken, skin and meat removed
- 2 small yellow onions (or 1 large onion), washed and cut into quarters (unpeeled)
- 4 large carrots, washed, trimmed and cut in half
- 4 large celery stalks, washed, trimmed and cut in half
- Handful of Italian flat leaf parsley, washed
- 1 teaspoon whole black peppercorns
- 6 quarts cold water
- Place the chicken bones, onion quarters, carrot halves, celery halves, parsley, and peppercorns in to a 6-quart stock pot.
- Fill the stock pot almost to the top with cold water. Set the pot over medium-low heat and cover it partially with the lid. Let the stock simmer gently for 2 – 2½ hours until the stock has turned a deep golden color and is fragrant. As the stock cooks, use a spoon to skim off any “scum” that rises to the top and discard it.
- Once the stock is finished cooking, turn off the heat. Use tongs to remove the larger bones and vegetable pieces from the pot and discard.
- Set a fine mesh sieve over a large heat-proof bowl (stainless steel works well) and carefully pour the chicken stock through the sieve and into the bowl. Note: If your sieve does not have fine mesh, use a piece of doubled cheesecloth to line the sieve.
- Let the stock cool completely to room temperature before ladling it into freezer-safe containers.
- The quantities listed in the recipe are for a smaller batch of chicken stock using a 6-quart stock pot.
- If you are freezing the chicken stock, use it within 3 months.
- When storing liquids for freezing, be sure to leave headspace to allow the liquid to expand as it freezes.