Chef John's Homemade Chicken Stock

Ingredients

• 3 pounds chicken necks and backs
• 1 large onion , skin on, sliced into 6 segments
• 2 carrots , cut into chunks
• 1 stalk celery , cut into chunks
• 2 cloves garlic , peeled
• 4 sprigs chopped fresh thyme
• 1 bay leaf
• 3 quartss cold water

Instructions

1. 1

   Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into the pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.

2. 2

   Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.

3. 3

   Remove stockpot from heat and let cool for 1 hour.

4. 4

   Pour stock through a fine strainer and transfer to food-safe containers.