Step by step

Method

5 steps

1. 1

   Put the cooked chicken carcass, carrots, onion, garlic, celery, parsley, thyme, and bay leaves in a large stockpot. Add enough cold water to cover everything by 1–2 inches.

2. 2

   Bring the pot to a boil, then immediately turn the heat down. You want a few lazy bubbles, not a rolling boil. Skim off any gray foam that gathers on top.

3. 3

   Cover loosely and simmer for at least 4 hours. The stock is ready when the vegetables are very soft, the bones look clean, and the liquid smells savory. Simmer longer for a stronger stock.

4. 4

   Lift out the large bones and vegetables, then pour the liquid through a fine-mesh strainer. Cool it quickly in shallow containers, refrigerate, and remove the firm fat from the top if you like.

5. 5

   Freeze the cooled stock in labeled containers, leaving room for it to expand. Keep refrigerated stock for a few days and thawed stock hot before using it in soup, rice, or sauce.