- 4 quarts cold water
- 1 fryer chicken 4-5 pounds quartered
- 5 chicken feet, or 4 chicken wings or 1 turkey wing
- 1 clove of garlic peeled and bruised
- 1 onion peeled and cut in half
- 2–3 carrots peeled and cut into 1 inch pieces (about one cup)
- 2 celery ribs tops and all cut into 1 inch pieces (about one cup)
- ½ bunch fresh flat leaf parsley tied with a string
- 1 bay leaf
- 1 ½ teaspoon salt
- ½ teaspoon whole black peppercorns
- Put all ingredients into a large stock pot and slowly bring to a boil. Skim foam that floats to the top during this slow heating process and discard.
- Reduce heat and simmer for four hours. Skim often.
- Strain the stock from the solids and discard the onion, parsley, bay leaf and peppercorns but save the chicken, and other vegetables.
- Remove skin and debone the chicken and reserve.
- Press the carrots, celery and garlic through a fine strainer into the stock.
- Discard and pulp left in the strainer. Cool the stock, remove and discard the fat that floats to the top and use stock for any recipe calling for a good chicken stock.