Use either the raw bones of poultry or the carcasses from a roast. Chicken feet make a particularly rich-tasting stock, with plentiful gelatin. You can also use this method to make ham stock, but rather than save up the bones in the freezer and risk freezer burn, halve the recipe and make the stock soon after enjoying the ham.
- 7 pounds raw chicken or turkey backs, wing tips, or feet, or the carcasses of roasted chickens or a turkey
- 8 quarts water
- 1 pound fresh or frozen vegetable trimmings (onion peels, celery tops, leek tops, parsley stems)
- 1 bunch parsley
- 2 onions, quartered
- 2 celery roots, peeled and chopped, or the top half of a bunch of celery
- Combine the bones, water, and all the vegetables in a large stockpot.
- Bring to a boil, then reduce to a simmer.
- Skim off any foam that emerges on the surface until no more appears.
- Partially cover the pot, and simmer over low heat for 5 to 8 hours.
- Strain the stock by pouring it through a strainer lined with cheesecloth into another bowl or pot, and discard all the solids.
- Refrigerate the stock for several hours, until a hardened layer of fat congeals on top and can be lifted off.
- Refrigerate and use within 4 days, freeze for up to 6 months, or pressure can in quart jars for 25 minutes.