As written in Field & Feast: This stock calls for whole chickens instead of just bones or parts like wings and backs. That might seem excessive, but the result is far richer and fuller than any other method. After the solids are strained, the stock is reduced to make it twice as rich as it began.
Makes about 1 gallon
- 3 whole Chickens
- 4 large Onions, skin on and quartered
- 1 head Celery, trimmed and cut into large pieces
- 1 lb. Carrots, peeled
- 1 bunch Parsley
- 6 Bay Leaves
- 1 Tbsp. Black Peppercorns
- 1/2 tsp. Fine Sea Salt
- Place the chickens, onions, celery, carrots, parsley, bay leaves, peppercorns and salt in a large stockpot. Add enough water just to cover. Bring the stock to a gentle simmer, skimming any foam from the surface, and let simmer, gently, for 2 hours.
- Strain the stock, discarding the solids, then place the stock back in the cleaned pot. Boil the stock until it is reduced to 1 gallon. Cool the stock completely, then refrigerate or freeze until ready to use.