Start by gathering your ingredients. Place the chicken carcass, carrot (quartered), onions (quartered), celery (quartered), fresh thyme, kosher salt, bay leaves, and peppercorns into a large stock pot. The combination of these ingredients will create a rich foundation for your stock.
Next, cover everything with water. You’ll want to pour in about 16 cups, ensuring that all the ingredients are submerged. The water helps extract the flavors as it simmers.
Bring the pot to a rolling simmer over medium heat. Keep an eye on the pot and adjust the heat as needed to prevent it from boiling too vigorously. This gentle simmer is key to creating a clear stock.
Once you see gentle bubbles, reduce the heat to low. Allow your stock to simmer for 3 to 4 hours. This long cooking time allows all the flavors to meld beautifully, resulting in a deep and rich broth.
As the stock cooks, you may notice some foam or scum rising to the surface. Use a slotted spoon to skim this off. This step is important for keeping your stock clear and free of impurities.
After 3 to 4 hours, it’s time to strain the stock. Remove the pot from the heat and carefully use a fine-mesh strainer to strain off the solids. Discard the solids, as they have served their purpose in flavoring the stock.
Let the strained broth cool to room temperature. This cooling process helps the flavors to settle and intensify.
Transfer the cooled stock to storage containers or jars. Refrigerate overnight to allow any fat to rise to the top. The next day, you can skim off any fat solids that may have formed.
When storing your stock, keep it in the refrigerator for up to 5 days. Alternatively, you can freeze it in freezer-safe containers, leaving about 1 inch of space for expansion. This way, you can enjoy homemade stock for months!
