This is the key to so many recipes, I make gallons of chicken stock and store it in the freezer for up to sic months. The difference between home-made and store-bought is striking and I really cannot imagine the process to make chicken stock by a commercial manufacturer. Not pretty.
Use the biggest stockpot you have. I use an 12 3/4 inch copper pot which can hold up to 28 quarts. This should yield 18 quarts.
- 12 pounds of chicken legs and wings or whatever is on sale at the market. I usually make stock when I see chicken parts marked down at supermarket.
- 4 yellow onions quartered
- 8 carrots, rough chop
- 3 parsnips quartered
- 5 celery stocks, rough chop
- 1 bunch fresh flat leaf parsley
- 12 sprigs of fresh rosemary
- 1 bunch of fresh thyme
- 1 bunch of fresh dill
- 2 heads of garlic cut in half, exposing the garlic cloves for cooking
- 6 shallots, halved
- 1 1/2 tablespoons of mixed peppercorns
- 2 tablespoons of kosher salt
- 2 lemons cut in half (if the stock is for soup only)
- Put all of the ingredients in a large stock pot and fill with water leaving two inches at the top, roughly 18 quarts. You do not need to peel the onions carrots nor garlic.
- Put the stock pot over high heat until it comes to a rolling boil
- Reduce heat to simmer and cook for 4 hours
- Strain and discard all solids and put the stock in the cooking tub, cover and refrigerate for 36 hours.
- Discard the fat that has formed on the top and either use the stock or put it in containers, label and freeze.