- 5 pounds (2.3 kg) mixed chicken parts (necks, backs, Wings, and legs), preferably from grain-fed chickens, defrosted if frozen, rinsed and drained
- 1 pound (455 g) turkey wings, optional (to add extra collagen, which lends rich, slightly sticky mouthful to the stock)
- 1 onion, unpeeled but with any moldy or spoiled skin removed and discarded
- 2 carrots, peeled or carrot tops and tails (but not peelings, which will make the stock bitter)
- 2 ribs celery and/or celery root trimmings
- 3 bay leaves
- 1 teaspoon (18 g) coriander seeds
- 1 teaspoon (2 g) fennel seeds
- 1 teaspoon (1.7 g) peppercorns
- A small handful of tender herb trimmings (parsley, dill, tarragon, thyme)
- In a large stock pot, combine the chicken parts (and turkey winfs, if using) with 1 gallon (4 L) cold water. Bring to a boil, skimming off and discarding the white foam impurities that rise to the surface. Continue to simmer until the foam turns light brown and skim that away as well.
- Add the remaining ingredients and bring to a boil again, skimming as necessary. Reduce the heat to a bare simmer and cook, partially covered, for 6 hours, or until the chicken meat falls easily off the bones. Strain through a sieve or china cap into a large, stainless steel bowl or another pot, discarding the solids.
- In hot weather, place the strained stock into a sink full of ice mixed with water and cool for about 1 hour. In cool weather, cool at room temperature. Refrigerate overnight. The next day, remove and discard any fat from the surface. If desired, freeze the stock at this point.