Directions

1. 1

   Place the chicken carcasses or wings in a large stockpot. Add the halved onions, carrot chunks, leek chunks, celery chunks, peppercorns, and allspice berries. Pour in the cold water, covering all ingredients generously. Set the pot over medium-high heat and bring the liquid to a rolling boil. As the broth begins to boil, use a ladle to skim away any foam and impurities that rise to the surface.

2. 2

   Once skimmed, reduce the heat to low. Add the fresh parsley and half-cover the pot with a lid, leaving it slightly ajar to allow steam to escape. Maintain a gentle simmer—the surface should barely bubble. Let the broth simmer slowly for approximately 6 hours, occasionally skimming off any additional foam and fat that rises. (Alternatively, after bringing the broth to a boil and skimming, you may transfer it to a large slow cooker and cook on low heat for the same duration.)

3. 3

   After 6 hours of simmering, carefully pour the broth through a colander or fine-mesh sieve into a clean container, discarding the solids. Allow the strained broth to cool to room temperature, then refrigerate uncovered until completely chilled, usually overnight. As the broth cools, the fat will rise and solidify on the surface.

4. 4

   Once chilled and the fat layer is solid, use a slotted spoon or skimmer to carefully remove the fat from the top. (Reserve this fat for cooking if desired—it is excellent for sautéing vegetables or making fond.) The broth is now ready to use. For a more concentrated, deeply flavored broth, return it to a pot and simmer over medium heat, reducing it to your desired strength. Use within 4 days refrigerated, or freeze for up to 3 months.