Makes about 2 quarts Makes about 2 quarts
5 to 6 pounds chicken bones (or chicken parts, preferably thighs or wings, skin removed)
About 4 quarts cold water
1 large carrot, peeled and coarsely chopped
1 large onion, peeled and coarsely chopped
1 stalk celery, peeled and coarsely chopped
3 sprigs thyme
2 cloves garlic, smashed and peeled
1 tablespoon black peppercorns
2 bay leaves
1. Put the chicken bones in a large pot and add the water, making sure it covers the bones by an inch or 2, adding more water if necessary. Slowly bring to a boil over medium heat. Skim any scum that rises to the surface. Add all of the other ingredients, lower the heat, and simmer, uncovered, for at least 3 hours and up to 6 hours, until the chicken flavor is unmistakable.
2. Strain the contents of the pot through a fine-mesh strainer set over a bowl. Skim any fat that rises to the surface. Let cool, and then cover and refrigerate for up to 3 days or freeze for up to 2 months.