Ingredients:

  • 1 leftover chicken carcass (or 2-3 lbs chicken bones/necks/backs)
  • 2 cups vegetable scraps (onion ends/skins, carrot peelings/ends, celery ends/leaves, leek greens)
  • 2 bay leaves
  • 1 tbsp whole black peppercorns
  • 1 tsp dried thyme (or 2-3 sprigs fresh)
  • 4-6 cloves garlic (smashed)
  • 12 cups cold water
  • 1/4 cup apple cider vinegar (optional)

Instructions:

  1. Collect chicken carcass and vegetable scraps. Roughly chop large vegetable pieces.
  2. Place chicken carcass/bones, vegetable scraps, aromatics, apple cider vinegar (if using), and cold water into a large stockpot.
  3. Bring to a gentle simmer over medium heat. Reduce heat to low, barely bubbling.
  4. Skim off any foam or impurities that rise to the surface.
  5. Simmer uncovered for 4-6 hours. Check water level and add more if needed.
  6. Carefully pour the stock through a fine-mesh sieve or cheesecloth-lined colander. Discard solids.
  7. Let the stock cool completely. Refrigerate for up to 4 days, or freeze.