2 garlic cloves, halved
1 bay leaf
1 tablespoon dried thyme
1 teaspoon dried tarragon
2 tablespoons black peppercorns
4 large onions, chopped
2 celery ribs, chopped
1 medium leek (white part only), chopped
3 pounds chicken bones or 3 carcasses
3 quarts water
Place the garlic, herbs, and peppercorns in a 10-inch piece of cheesecloth and tie with a 3-inch piece of butcher’s twine to make a sachet; this makes removing them much easier.
Heat a large stockpot over medium heat and add the vegetables. Cook, stirring occasionally to prevent scorching, until the vegetables are softened, 3-5 minutes. Stir in the chicken bones and herb sachet. Add enough water to cover the bones and the vegetables. Bring contents to a boil, reduce heat, and simmer uncovered for 4 hours. Use a slotted spoon to skim off any impurities, such as foam and fat, throughout the cooking process.
Strain stock through a colander lined with cheesecloth or through a fine mesh strainer, discarding the bones and vegetables.
Use the stock immediately or cool down in an ice bath. The stock will keep for 1 week in an airtight container in the refrigerator or up to 1 month in the freezer.
Turkey Stock: Substitute turkey bones or carcasses for the chicken.
Add other vegetables as desired, we suggest broccoli.
As prepared, each serving contains 60 calories, 0g total fat, 5mg cholesterol, 35mg sodium, 11g total carbohydrate and 3g protein.