Ingredients
- 1 whole chicken carcass
- 4 - 5 celery stalks with leaves - large chop
- 4 carrots - tops trimmed, unpeeled, large chop
- 1 large onion - peeled, chopped
- 5 fresh or 2 dry bay leaves
- 1 small bunch fresh thyme sprigs
- 1 small bunch Italian parsley with stems
- 1 tablespoon kosher salt
- 1/2 tablespoon black peppercorns
Instructions
In a stockpot:
- Add chicken carcass, celery, carrots, onion, bay leaves, thyme, parsley, salt and peppercorns into an 8-quart stock pot. Pour 14 - 16 cups cold water into the pot and bring to a rapid bubble over high heat. Reduce to simmer and cover for 4 hours. Skim and remove the foam as it rises to the surface while simmering, periodically, as needed.
- Remove to cool slightly. Strain and drain into a colander fitted over a large bowl to catch the stock. Push to squeeze out the stock from the solids. Season to taste with kosher salt. Cool completely before storing.
In a Pressure Cooker:
- Add chicken carcass, celery, carrots, onions, bay leaves thyme, parsley, salt and peppercorns into a 6-quart pressure cooker insert pot. Pour cold water into the pot, to fill to the 2/3 line, marked inside the pot. Important: Do not exceed the 2/3 line inside the pot. Pressure cook on HIGH for 1 1/2 hours. Use the natural release.
- Remove to cool slightly. Strain and drain into a colander fitted over a large bowl to catch the stock. Push to squeeze out the stock from the solids. Season to taste with kosher salt. Cool completely before storing.
- To Store: Refrigerate stock in tight fitted, quart-sized clear containers for several hours to overnight, then skim and remove any fat congealed at the top. Refrigerate for up to several days or freeze for up to a few months.
