Yield: about 4 quarts

Ingredients

1 tbsp. olive oil
2 medium onions, halved
3 large carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 chicken carcass plus any extra chicken scraps
3-4 quarts of water
1 teaspoon black peppercorns
1 tablespoon kosher salt
Few sprigs of fresh thyme and rosemary

  • step 1: HideShow Images

    Heat the olive oil in a large stock pot (about 5-6 quarts) over medium-high heat.  Add the onions, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables begin to brown slightly, about 5-10 minutes.  Add the chicken carcass to the pot.  Add enough water to nearly fill the pot.  Stir in the peppercorns, salt and herbs.  Increase the heat to bring the mixture to a boil.  Reduce the heat to a very low simmer and let simmer 4-5 hours.  Let cool slightly.

  • step 2: HideShow Images

    Pour the stock through a fine mesh strainer into a large pitcher or bowl to remove the solids.  Cover and chill in the refrigerator.  A layer of fat will form on the surface, which can be skimmed off and discarded.  Transfer to storage containers and freeze until ready to use.