Makes approximately 3 quarts.
One whole chicken (about 3 to 4 lbs.), cut into quarters and/or turkey/chicken carcass
1 medium onion, cut into quarters, peeled and cut into quarters
2 stalks celery, washed, cut into 1” pieces
2 carrots, washed but not peeled, cut into 1” pieces
3 ½ quarts cold water
3 garlic cloves, smashed
1 bay leaf
8 black peppercorns
Place chicken in bottom of tall-sided, heavy-bottomed stockpot. Add mirepoix (onion, celery, and carrots) of vegetables to pan. Add in garlic, bay leaf and peppercorns. Add in cold water.
Place pan over medium heat and bring mixture just up to a boil, then reduce heat to simmer. Skim off any foam or impurities that rise to the surface. Allow to simmer for 2 to 3 hours, skimming surface as often as necessary. Be sure to keep water level above bones.
DO NOT ALLOW THE STOCK TO BOIL!!
Turn off heat and let pan sit for a couple of minutes to allow stock to settle. Using a chinois (China cap strainer), double fine mesh strainer, or colander lined with cheese cloth, carefully strain the liquid into a clean container. Cool to room temperature and refrigerate overnight. The next day the fat will have solidified and be easy to remove. Store in refrigerator for up to one week, or in freezer for up to six months.
Recipe adapted from: http://smokypaprika.blogspot.com/2009/03/lesson-1-recipes.html