Ingredients:

  • 4 lbs chicken carcasses or backs
  • 2 lbs chicken wings or feet
  • 3 large carrots, unpeeled and cut into 2-inch chunks
  • 3 stalks celery, including leaves, cut into 2-inch chunks
  • 2 large yellow onions, halved
  • 1 head of garlic, halved crosswise
  • 1 bunch fresh parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp whole black peppercorns
  • 6 quarts cold filtered water

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange chicken carcasses, wings, carrots, and onions in a roasting pan. Roast for 30–45 minutes until the bones are mahogany-colored and fat is rendered.
  2. Transfer the roasted bones and vegetables to a 12-quart stockpot. Scrape the bottom of the roasting pan with a little water to loosen the browned bits (fond) and add to the pot.
  3. Cover the ingredients with 6 quarts of cold filtered water. Bring to a bare simmer, looking for 'lazy bubbles' breaking the surface. Do not let it reach a rolling boil.
  4. During the first hour, use a spoon to skim off the gray foam (impurities) that rises to the top. Add the parsley, thyme, bay leaves, and peppercorns.
  5. Simmer uncovered for at least 4 hours for a light stock, or up to 12 hours for a concentrated bone broth. Maintain a low simmer throughout.
  6. Strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl. Discard the solids. Cool the stock rapidly in an ice bath before refrigerating.