Homemade Chicken Stock by Kitchenuproar

Ingredients

• 1.5 kg (3.3 lb) chicken bones or carcasses
• 2 yellow onions, quartered
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 1 head of garlic, halved crosswise
• 5 fresh parsley sprigs
• 2 fresh thyme sprigs
• 2 bay leaves
• 1 tsp whole black peppercorns
• 4 l (16 cup) cold water

Instructions

1. Place chicken bones, onions, carrots, celery, garlic, herbs, and peppercorns into a large stockpot until ready to serve.
2. Add cold water to the pot until all ingredients are fully submerged.
3. Bring the liquid to a gentle boil over medium-high heat, then immediately reduce heat to low.
4. Simmer uncovered for 3 hours, occasionally skimming any foam or fat that rises to the surface.
5. Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids until ready to serve.
6. Cool the stock completely before refrigerating or freezing for later use until ready to serve.