- 4 – 5lbs chicken (this can be a combination of whole chicken, necks, backs, or carcasses from baked/roasted chicken) The better the chicken you use the better your stock will be. (We like CVSF chicken, but any pasture raised chicken will be good.)
- 2 gallons cold water
- 1-2 onions cut in half
- 4 carrots – washed & scrubbed but not pealed
- 4 celery stalks
- Cut vegetable bits & peelings
- 2 bay leaves
- 2 whole garlic cloves
- 8-10 whole peppercorns or ½ tsp ground pepper
- 1 Tb kosher salt
- 1 tsp ground sage
- Put all ingredients in 12 quart stock pot.
- Heat on high until it begins to boil.
- Turn down to low simmer. Simmer covered for 6-8 hours.
- If you've used a whole bird, remove it to a large bowl to cool for boning.
- Remove large bits and discard.
- Then, strain stock through a fine mesh strainer into another large stockpot or heatproof container.
To cool your stock quickly, put your container into a sink half filled with ice water. Refrigerate overnight. Solidified fat can be removed from surface of liquid – we keep the fat as it gives a richer flavor. Stock can be stored in refrigerator for 2 to 3 days, in freezer for several months, or pressure canned. We like to store in different sizes for different recipe needs – smaller amounts (cups/pints) for sauces and gravies and larger (quarts, ½ gallons for soups).