Rinse the carrots, celery, and onion thoroughly. Roughly chop them in half so everything fits nicely into your pot.
Throw the chopped vegetables, whole garlic cloves, peppercorns, sea salt, fresh herbs, and chicken leg quarters into a large stockpot.
Cover the veggies and chicken with water. Heat on high until boiling, then bring down to a simmer.
Simmer for 40 minutes to cook the leg quarters (they will usually float). If using a leftover carcass, skip this step and continue simmering.
Remove the chicken and let it cool. Remove the skin and most of the meat from the bones.
Drizzle the bones with some olive oil and bake at 450 degrees F for about 45 minutes, until nice and crispy and golden brown.
Once done, throw the roasted bones and all the flavorful bits from the pan back into your simmering pot.
Continue to simmer on low, mostly covered, for 8 to 12 hours.
Double and triple strain the stock to remove all solids.
Store the stock in mason jars in the fridge for 5-6 days, or in the freezer for a few months.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →