- 1 roasting chicken, 4 pounds
- 3 large carrots, cut in half
- 3 celery stalks, cut in half
- 1 leek, white and light green parts only, roughly chopped
- 1 large onion, cut in half
- 4 cloves garlic, smashed
- 1 tablespoon whole peppercorns
- Handful of fresh parsley
- 5 sprigs fresh thyme
- 3-4 sprigs fresh rosemary
- 2 bay leaves
- Salt (start with 1-2 teaspoons)
Place all the ingredients into a large 12 QT stockpot or SmartSteam™. Add enough water to cover all of the ingredients, filling it up to 2 inches below the rim of the pot. Bring the mixture to a boil and then lower the heat. Simmer uncovered for 3-6 hours. The stock will slightly reduce over time.
Remove the chicken, using the meat for another meal. Strain the stock using a fine mesh strainer into a large bowl or another pot. Allow the stock to cool (I have put the pot in the sink and put ice around the outside of the pot to speed up the cooling process…do not add ice to the stock or you will dilute all the concentrated goodness you just created!).
Skim any excess fat from the top (this is very easy to do once the stock is cold). Store the stock in the fridge for up to one week or freeze in containers or jars for up to 6 months. Freeze some of the stock in ice cube trays for using in smaller amounts.