- 2 Tbsp oil
- 1 carrot, cut into large pieces
- 1 onion, quartered
- 1 stalk celery cut into large pieces
- 1 whole fryer chicken, plus wing tips
- 2 bay leaves
- 6 whole black peppercorns
- 3 sprigs fresh thyme
- 5 stems fresh parsley
In a stock pot over medium-high heat, add oil. Add carrot, onion, and celery and cook until beginning to soften, about 5 minutes. Add chicken carcass, wing tips, bay leaves, peppercorns, thyme, and parsley stems. Add water to cover just over carcass, bring to a boil, reduce to a simmer and let cook, about 2 hours. Strain the liquid, discarding the solids. Let cool, refrigerate or freeze.
Learn how to break down a whole chicken.