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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bundle each whole raw chicken in its own soup sock and tie it closed. Place vegetables, salt, and peppercorns in another soup sock.
Add all filled soup socks to a large stockpot. Sprinkle in salt, fill with water to submerge everything, bring to a gentle boil, then reduce to a low simmer. Cook uncovered for 4-6 hours.
Lift each soup-sock bag from the pot, letting excess stock drip back in. Transfer chicken bags to a colander to cool, then discard the vegetable bag.
Ladle the stock into a fat separator, let the fat rise, and pour the clean broth into a fresh pot, leaving the fat behind. Repeat for clear stock.
Once cool, remove meat from the chicken bones, yielding about 3.5 lbs of shredded chicken.
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Soup socks make cleanup and straining effortless.
Carrots are key to the stock's color and sweetness.
Do not rush the simmer time for best flavor.
Leave peels and skins on vegetables for richer color and nutrients.
For variations, add ginger and scallions for an Asian-inspired broth or stir in turmeric for an anti-inflammatory boost.
Can I use a slow cooker for this recipe?
Yes, you can simmer on the lowest setting or use a slow cooker on low.
How long can I store the stock?
Refrigerate in sealed containers up to 5 days, or freeze up to 6 months.
What equipment do I need?
You'll need a large 16-20 quart stockpot, soup socks, and a fat separator with a built-in strainer.
Can I add other herbs or spices?
Yes, you can add ginger, scallions, or turmeric for different flavor profiles.
How much water should I use?
Use enough water to fully submerge everything, about 6 gallons for most pots.
