This can be done either on a stove top or in a crockpot but start the stock firstly on the stove top then transfer to a crockpot. You can use this same method for turkey stock also! This is far better and cheaper than the canned broth, once you try this method, you will never purchase store-bought ever again! I freeze this in 2 or 4-cup plastic freezer containers, and just store in the freezer until ready to use. Plan ahead, this method takes two days! Yield depends on size of pot and how much water is used.
- add 2 large celery ribs
- add cold water
- add 1 head garlic, broken into cloves (can leave the skin on)
- add 2 large onions
- add 10-12 whole peppercorns
- add 2 large unpeeled carrots
- add 2 tablespoons salt (or to taste)
- add 3-4 lbs chicken pieces (bone and skin on, the more chicken pieces used the richer your stock will be, can use more than stat)
- Wash the chicken pieces in cold water.
- Place in an extra large stock pot, along with all remaining ingredients.
- Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
- Place on stove element; cover and bring to a full boil.
- Reduce heat; simmer and remove any fat or scume that is floating on top of the water.
- At this point you can transfer to a crockpot.
- Simmer on low heat for 5-6 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
- Adjust salt to suit taste.
- After the 3 hours, turn off heat, and let the pot sit to room temperature (with all ingredients still in the pot, DO NOT REMOVE!).
- Transfer the pot to the fridge (with all ingredients still in it), and let stay overnight.
- THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistancy).
- Remove any fat that has gathered on top.
- Heat again until just to a liquid (this will make it easier to strain).
- Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
- Let cool completely and freeze in containers.