Ingredients:

  • 4 lbs Chicken pieces (mix of backs, necks, and wings)
  • 2 large Carrots (200g), unpeeled and cut into 2-inch chunks
  • 3 stalks Celery (150g), including leaves, cut into 2-inch chunks
  • 2 medium Yellow Onions (300g), halved
  • 1 head Garlic, halved crosswise
  • 1 bunch Fresh Parsley
  • 4 sprigs Fresh Thyme
  • 2 Dried Bay Leaves
  • 1 tbsp Black Peppercorns, whole
  • 6 quarts Cold Filtered Water

Instructions:

  1. Place 4 lbs chicken pieces in the bottom of a large, heavy stockpot.
  2. Add 2 large carrots, 3 stalks celery, 2 medium yellow onions, and 1 head garlic. Keep the onion skins on for better color.
  3. Toss in 1 bunch fresh parsley, 4 sprigs fresh thyme, 2 dried bay leaves, and 1 tbsp black peppercorns.
  4. Pour in 6 quarts cold filtered water until the ingredients are fully covered.
  5. Bring the pot to a very slow simmer over medium high heat. Watch for the first bubbles to break the surface.
  6. Reduce heat to the lowest setting until only a few lazy bubbles appear every few seconds.
  7. Skim any grey foam from the surface during the first 45 minutes using a wide spoon.
  8. Simmer uncovered for 6 hours until the liquid has reduced slightly and turned deep gold.
  9. Strain the broth through a fine mesh sieve into a clean container until all solids are removed.
  10. Cool the liquid quickly by placing the container in an ice bath before refrigerating.