- 1 chicken carcass
- 4 cups onions, diced
- 2 cups celery, diced
- 2 cups carrots, diced
- 1 bunch parsley, stems only
- 6 sprigs thyme
- 1 tbsp whole black peppercorns
- 2 bay leaves
- 2 1/2 gal cold water
Grill the carcass on all sides to get some char on the chicken.
Combine all ingredients in a large stock pot.
Bring to a simmer on the stove top and reduce the heat. Cook over medium-low heat until the liquid is reduced by half.
Line a mesh strainer, or colander, with cheesecloth. Pour the stock through the strainer. Discard the solids.
Cool the stock to room temperature in a large container, with as much surface area as possible. Chill in the fridge, then transfer to a storage container.