Ingredients

• 4 pounds fresh chicken bones, rinsed in cold water

• about ¼ lb carrots, diced

• about ¼ lb celery ribs, diced

• about ½ lb onions, quartered

• 1 sachet (2–3 sprigs fresh thyme, 1 Tablespoon peppercorns, parsley stems, 2–3 bay leaves) or bouquet garni

• Chef’s note: This recipe makes 3-4 quarts but is easy to scale to any amount of stock. You can also add leeks and onion trimmings.

Instructions

Fill a large stockpot with at least 6 quarts of cold water.

Add the raw bones to the pot, bring to a simmer over medium-high heat, skim off any foam, then drain and refill with 6 quarts of fresh water.

Add the rest of the ingredients and the sachet, then bring to the barest simmer.

Skim any remaining foam and lower the heat to the simmer range on your Wolf surface to maintain a steady simmer. The stock should bubble occasionally but without significant movement.

Let it steep for 4 to 5 hours.

After cooking, strain slowly, discarding solids and any scum at the bottom of the pot.

Cool, refrigerate, and skim off the fat.

Freeze or use within three days.