Chef John'S Homemade Chicken Stock

1. 1

   Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.

2. 2

   Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.

3. 3

   Remove stockpot from heat and let cool for 1 hour.

4. 4

   Pour stock through a fine strainer and transfer to food-safe containers.

* Per serving · 4 servings · Values may vary.

No additional tips available.