Homemade Chicken Stock

Step 1: Place all the chicken stock ingredients in a large stockpot (7 litres / 7 quarts or larger). Add 3 litres / 3 quarts of cold water, which should just about cover the bones.

Step 2: Bring the pot to a boil over medium-high heat. Use a ladle to scoop off and discard any foam that collects on the surface; this helps keep the stock clear.

Step 3: Turn the heat to low and simmer uncovered for 3 hours. Keep the surface barely rippling, with only a gentle bubble now and then. Boiling too rapidly can make the stock murky.

Step 4: Hold the bones and vegetables back with the pot lid and pour the stock through a fine sieve into another pot or a large bowl. Alternatively, scoop out the solids with a slotted spoon, then strain the stock.

Step 5: You should have about 2 litres / 2 quarts of stock. If you have more than about 2.25 litres / quarts, simmer it on low to reduce the amount. If you have less than 2 litres / quarts, top it up with water.

Step 6: Measure the stock into containers for storage and faster cooling. The stock can be portioned in multiples of 1 cup.

Step 7: Let the stock cool on the counter, then refrigerate it. The fat will rise to the surface and solidify.

Step 8: Scrape the solid fat from the surface and discard it.

Step 9: Use the stock in any recipe calling for chicken stock, in a 1:1 amount.

Step 10: Store the stock in the refrigerator for 5 days or in the freezer for 6 months.

Step 11: Homemade stock is unsalted, while store-bought stock is salted. To match the salt level of store-bought low-sodium chicken stock, add 1/4 tsp salt for every 1 cup (250 ml) of homemade stock.

Step 12: Cold stock has a jellied consistency. Warm it on the stove over medium-high heat or in the microwave; it takes barely a minute to turn liquid. You can also add it to a dish in jelly form, though you may need to liquefy it to measure.