Chicken Stock
Makes 1 gallon/3.75 liters



  8 lb/3.6 chicken bones (meaty)
   (cut to 3-inch/75mm) lengths
6 qt/5.75 L cold water
(or remouillage or as needed)
Salt (optional) as needed
Mirepoix
8 oz/225 g medium dice onions
4 oz/115 g medium dice carrots
4 oz/115 g medium dice celery
Sachet d'épices,
(containing 2 to 3 parsley stems)
   1/2 tsp/2 ml fresh or dried thyme
   1/2 tsp/2 ml cracked black peppercorns
   1 bay leaf and 1 garlic clove




1. Rinse the bones under cool running water and place in a stockpot.

2. Add cold water or remouillage to cover the bones by about 2 inches. Add salt to taste if desired.

3. Slowly bring the stock to a simmer. Skim the surface as necessary.

4. Simmer for 3 to 4 hours. Add the mirepoix and sachet and continue to simmer the stock 1 more hour, skimming as necessary and tasting from time to time.

5. Strain the stock through a sieve or a colander lined with rinsed cheesecloth. The stock may be used at this point, or it may be properly cooled, labeled, and stored.

 
Notes: Replace 2 pounds 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, juniper berries for game stocks, strongly flavored herbs, such as tarragon or rosemary, wild mushroom stems.



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