- 8 lbs chicken bones
- 1 sachet d’épices
- 2 tsp salt (I use coarse sea salt)
- 1 lb mirepoix (8 oz onion, 4 oz carrot, 4 oz celery), medium-dice
- 1 gallon cold water
- Heat a stockpot over medium high heat, then add mireproix.
- After rinsing bones under cool running water, place them in a stockpot.
- Add cold water and salt, then slowly bring the stock to a simmer and depouillage (skim surface) when needed. *the water should cover approx. 2 inches of the bones.
- Simmer the stock for 4 to 6 hours, tasting periodically and depouillage as necessary.
- Finally, Strain the stock. It can be used now or stored for later use, but if it stored it needs to be rapidly cooled.
**Safe methods for cooling:
- Ice-water bath – easy and commonly used method. Divide food into smaller containers, then place containers in a sink or large pot filled with ice water, stirring the stock to cool more evenly and faster.
- Ice paddle – Plastic ice paddles are a great and easy way to cool stock. They can be filled with ice or filled with water and then frozen, if you have a big enough freezer.
These methods can be combined for even faster cooling.