Making stock is as simple as throwing chickens in a pot, covering them with water, and letting them simmer for a few hours. Additions such as onions, carrots, celery, bay leaves, peppercorns, etc., of course, enhance the flavor of the stock, but if you don’t have them or don’t feel like adding them, it doesn’t matter.
The below recipe truly can be simplified to chicken + water.
- 3 lbs chicken, such as a whole chicken or wings or legs or just bones
- 2 stalks celery, roughly chopped
- 2 carrots, roughly chopped, no need to peel
- 1/2 tsp. whole peppercorns
- 1 bay leaf
- 1 onion, cut in half, peel and all
- Place chicken or chicken bones into a large pot. Add remaining ingredients. Cover with cold water. Bring to a boil, then turn down the heat so that the water is gently simmering. Scoop off and discard any scum that bubbles up at the surface. Let simmer gently for about 2 hours.
- Place a colander over a large bowl. Pour contents of stock pot through the colander. Discard all of these pieces once they have cooled. Transfer stock to storage containers and place in the fridge overnight or until completely chilled and fat has formed a solid layer at the top of the container. Scoop off this fat and discard. Freeze stock for up to 3 months or store in fridge for at most a week.