Homemade Chicken Stock

5 from 1 vote

Prep Time 40

Cook Time 3

Yield 10 servings

Preheat oven to 350℉.
Cut the onions into quarters, then slice each quarter in half.
4 large Yellow Onions
Smash each garlic clove with the side of a knife.
2 heads Garlic
Cut the heads of celery and carrots into 3-4inch chunks.
4 large Carrots
2 heads Celery
Put the onion, garlic, celery and carrots into a roasting pan.
Place the whole chickens, wings and drumsticks on top of the vegetables.
2 whole Chickens
10 Chicken Wings
10 Chicken Drumsticks
Cut the head off a bunch of parsley and place in the pan.
1 bunch Parsley
Sprinkle with the peppercorns.
3 tbsp Peppercorns
Roast for 3-4 hours or until the chicken skin appears to be golden. At this point, the meat should be overcooked, the bones brittle, and there should be a noticeably large amount of juices in the bottom of the pan.

Transfer everything to the roasting pan, including all juices, to a large stock pot.
Cover completely with cold water and add a few ice cubes.
Simmer for 10-12 hours.

In batches, using a slotted spoon, scoop all the solids to a colander in a large bowl. Press on each batch of solids to release the juices. Transfer the solids to another large bowl to allow any remaining juices to release.
Pour the excess juices back into the stock pot.
Using a fine mesh sieve, strain all of the stock.
Add to a very large container and transfer to the fridge to allow the chicken fat to rise and solidify. Rest overnight.

Once the stock has cooled completely in the fridge and the fat has solidified. Using a spoon, skim the fat off the top. You can keep this for other uses or discard.
Transfer the stock to a pot and bring to a simmer.
Pour the stock into your preferred vessel. I personally like deli soup containers as they are great for the freezer.
If your preference is to properly can your stock, you can do that now.