10sprigs of fresh thymeor the equivalent of a small handful
10sprigs of fresh dill
10whole black peppercorns
1bay leaf
4-5quartscool waterplus more as needed
Instructions
Place the chicken carcass and parts, onion, carrots, celery, garlic, thyme, dill, peppercorns, bay leaf, and water in a large pot over high heat. The water should come high enough to just cover the chicken and veggies. Bring to a boil, and then reduce to a simmer. Simmer for 4 hours.
Strain the contents through a fine colander (I strained twice. Once to remove any large pieces, and a second time through a very fine colander.)
Chill the stock overnight. The next day, remove any surface fat, then transfer the stock into quart size containers and use within a couple days or freeze.
Notes
You may find that the stock will get a bit gelatinous after it’s chilled. That’s okay (it’s actually a good thing!)! Once you re-warm it the gelatinous texture will go away. If it’s too thick or rich for your liking, just thin it out with a bit of water.