Ingredients
- 4 lbs uncooked chicken pieces (bone and skin on, or use 1 large chicken carcass along with chicken pieces)
- 2 large onions, do not peel the skin off, and cut in large pieces
- 2 large unpeeled carrots, washed
- 2 large celery ribs, cut in half
- 10-12 peppercorns
- 1 head garlic, broken into cloves (can leave the skin on)
- 2 tablespoons salt (or to taste)
- cold water, to cover all ingredients
- Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
- Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
- Place on stove element; cover and bring to a full boil.
- Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
- At this point you can transfer to a crockpot.
- Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
- Adjust salt to suit taste.
- After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
- Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
- THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
- Remove any fat that has gathered on top.
- Heat again until just to a liquid (this will make it easier to strain).
- Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
- Let cool completely and freeze in containers.
Print
