chicken stock from carcasses

Alton Brown

6-8 hours

5 quarts

4 pounds chicken carcasses

1 large onion, quartered

4 carrots, peeled and cut in 1/2

4 ribs celery, cut in 1/2

1 leek, white part only, cut in 1/2 lengthwise

10 sprigs fresh thyme

10 sprigs fresh parsley with stems

2 bay leaves

8 to 10 peppercorns

2 whole cloves garlic, peeled

2 gallons cold water

1. Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid.

2.Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

3.Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids.

4. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator

5. Will keep for 2 to 3 days or in freezer for up to 3 months.