To start the stock, rinse the bones under cold water and place them into a suitable-sized stock pot. Cover the bones with cold water by about 2 inches. Turn the heat to medium and slowly bring the bones to a simmer, making sure it doesn’t come to a boil.
In the meantime, chop the mirepoix (onions, leeks, celery and carrots) into about 1/2" to 3/4" -inch pieces.
After the stock has simmered for about 30 minutes, skim one more time before adding the mirepoix.
Let the stock gently simmer for another hour or so, skimming the surface as needed.
Then add the bouquet garni (peppercorns, bay leaves, parsley stems, fresh thyme and celery leaves), making sure to gently tuck it underneath the surface. Continue to simmer for about 30 minutes.
- 6 lb chicken bones (backs and necks)
- cold water
- 3 ribs celery
- 3 carrots
- 3 onions
- 2 leeks
- 2 tsp whole, black peppercorns
- 2 bay leaves
- 10 to 12 stems fresh parsley
- 3 to 4 stems fresh thyme
- small bunch of celery leaves