Ingredients:

  • 4 lbs bone-in chicken thighs and backs
  • 2 tbsp olive oil
  • 3 large carrots, roughly chopped
  • 3 large celery stalks, roughly chopped
  • 2 medium yellow onions, quartered
  • 1 head garlic, halved crosswise
  • 1 bunch fresh parsley
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 6 quarts filtered water
  • 2 tbsp sea salt

Instructions:

  1. Heat 2 tbsp olive oil in a stock pot over medium heat.
  2. Add 4 lbs bone-in chicken thighs and backs in batches, searing until the skin is golden brown; remove chicken and set aside.
  3. In the remaining fat, add 3 large chopped carrots, 3 large chopped celery stalks, and 2 medium quartered yellow onions, sautéing for 5-7 minutes until vegetables soften.
  4. Return the seared chicken to the pot.
  5. Pour in 6 quarts filtered water and add 1 halved head of garlic, 2 tbsp sea salt, and 1 tsp whole black peppercorns.
  6. Tie 1 bunch fresh parsley, 5 sprigs fresh thyme, and 2 bay leaves into a bundle with kitchen twine and submerge in the liquid.
  7. Bring the liquid to a very slow simmer (180°F to 200°F / 82°C to 93°C) and maintain this temperature for 6 hours, ensuring the chicken reaches a safe internal temperature of 165°F (74°C).
  8. Every 30 minutes for the first two hours, use a skimmer spoon to remove the grey foam from the surface to ensure a clear broth.
  9. Remove the herb bundle and vegetables.
  10. Pour the liquid through a fine mesh strainer into a large bowl; do not press down on the solids to avoid clouding the stock.