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.

Nutrition per serving