2 white onions
4 whole cloves
6 pounds chicken carcasses
2 large carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
10 cloves garlic
1 tablespoon whole black peppercorns
Coarsely chop 1 of the onions. Stud the other whole onion with the 4 cloves.
In a stockpot, combine all the ingredients and add water just to cover (about 3 3/4 qt). Bring to a boil and, using a large spoon or wire skimmer, skim off any foam that forms on the surface. Reduce the heat to low and simmer, uncovered, for 1-1 1/2 hours, reducing the liquid only slightly. Continue to skim off any foam that floats to the top during simmering.
Strain the stock through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Discard the contents of the sieve. Use immediately, or let cool, cover and refrigerate for up to 1 week or freeze for up to 1 month. Lift off any solidified fat from the surface of the chilled stock before using.
Active Time: 5 Minutes
Total Time: 1 Hour 35 Minutes
Yield: 6-8 Servings