I try to be good and save many of my vegetable and chicken trimmings throughout the year, keeping them for that day when I have enough to make a nice big pot (12 quarts or more) of chicken stock. This year’s Thanksgiving meals left me with a lot of celery and onion and garlic, and my last big batch of chicken wings left me with a big mess of chicken wing tips. I was ready to roll!
Now, I have to say some folks won’t like this approach to making stock for one simple reason. It contains garlic. In theory, you don’t know what you’ll be using your stock for some day, and a powerful ingredient like garlic might not be appropriate. If you’re worried that’ll happen, just leave it out. Me, I can guarantee I’ll need garlic. Every time, all of the time. It never fails. So I throw it in and I’m not shy about it.
I do, though, leave out any salt.
PS: You can add other vegetables too. Use ones that aren’t too overpowering, such as white mushrooms, and add them in the same quantity as the onion, carrots and celery so no one vegetable takes over the pot.
- 3-4 pounds chicken pieces
- 2 large onions, skin on, quartered
- 2 large carrots, unpeeled, washed
- 2 large celery ribs, cut in half, washed
- 12 whole peppercorns
- 1 head garlic, skin on, broken into cloves (optional)
- 12 quart stock pot
- Add all ingredients to the stock pot. Add enough water to fill just below the top.
- Bring to full boil then reduce heat to simmer and let simmer for 5-6 hours.
- Scrape any fat off the top of the liquid if you desire.
- Let pot cool for 2-3 hours then place in fridge overnight.
- The following day, return pot to stove and heat until just warm. Scrape any fat that is present if desired.
- Strain liquid and freeze.