BONES OF 1 (2½- TO 4-POUND, OR 1.1 TO 1.8 KG) CHICKEN
10 CUPS (2.4 L) WATER
2 LARGE CARROTS, CUT INTO 1-INCH (2.5 CM) PIECES
1 STALK OF CELERY, CUT INTO 1-INCH (2.5 CM) PIECES (OR JUST USE THE LEAVES AND NOT THE
STALKS IF YOU ARE SENSITIVE TO CELERY)
1 BUNCH OF SCALLIONS (GREEN PARTS ONLY), CUT INTO 1-INCH (2.5 CM) PIECES
6 SPRIGS OF FRESH ITALIAN PARSLEY
3 BAY LEAVES
¼ TEASPOON WHOLE BLACK PEPPERCORNS
1 TABLESPOON (15 ML) WHITE VINEGAR OR FRESH LEMON JUICE
Instructions
Combine all of the ingredients in a large pot or Dutch oven.
Bring to a boil over high heat.
Reduce the heat to low, cover, and cook just under a simmer for at least 4 hours and up to 24
hours. (The longer it simmers, the better it is.)
You can also do this in a slow cooker set to low heat.
Strain the stock through a fine-mesh sieve and discard the solids.
Either use the stock right away, store in the fridge for a couple of days, or
freeze in portions of different sizes so it’s ready to be used in your favourite recipes.