Yield-1 gallon

8 lbs chicken bones and or legs and thighs

6 quarts cold water

1 recipe mirepoix

1 recipe aromats

1 Tbsp Kosher salt

1. Combine the bones and cold water
2. Bring stock to boil, skimming as necessary
3. Reduce heat to very low boil and continue to skim for 1 hour
4. Add mirepoix, aromats and salt and continue to simmer for 3 to 4 more hours
5. Strain the stock

Variations

For Brown Chicken Stock: In a roasting pan brown the chicken bones in a 400-degree oven for approximately 45 minutes. Remove bones from roasting pan and put into stockpot with cold water. Add mirepoix to the roasting pan with 3 Tbsp of tomato paste and brown. Deglaze roasting pan with 1 quart of water and add to stock. Follow chicken stock directions.

For Asian-style Chicken Stock: Add peeled ginger, lemongrass, scallions and mild chilies to aromats.

Turkey Stock: Replace chicken bones with meaty turkey bones.

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