Adapted for home kitchens from “The Professional Chef,” by the Culinary Institute of America. Makes about 2 quarts.
Ingredients
4 pounds chicken legs, wings, necks and/or backs.
3 quarts fresh cold water
1 medium onion, quartered
1 large carrot, roughly chopped
1 large celery stalk, roughly chopped
Salt as needed (optional)
FOR BOUQUET GARNI
2 stems parsley
about 6 black peppercorns
1 sprig fresh thyme
1 bay leaf
1 garlic clove
Directions
Rinse chicken under cool running water and place in a stockpot.
Add cold water to cover the bones by about 2 inches. Slowly bring the stock to a simmer. Skim the surface, removing foam as necessary.
Simmer for 3 to 4 hours. Add the onions, carrots, celery. Carefully tie ingredients for bouquet garni (also called sachet d’epices) in a square of cheesecloth and add to the pot. Simmer the stock 1 more hour, skimming as necessary and tasting from time to time. (Add salt very sparingly as needed; stock should never taste salty.)
Strain the stock through a sieve or colander lined with rinsed cheesecloth.
The stock may be used at this point, or it may be cooled and stored.
Optional: After stock has cooled, skim the surface of accumulated fat for a clearer stock.
Note: Replace some of the chicken bones with turkey necks for an extra rich, gelatinous stock. Add or replace aromatic ingredients to achieve a particular flavor. For example: ginger, lemongrass, and fresh or dried chiles; strongly -flavored herbs such as tarragon or rosemary; or wild mushroom stems.
