Makes ~15 cups of stock

20 cups water
2 lbs chicken, skinless, bone-in
20 cloves garlic, smashed
5 shallots, peeled and cut in half
2 large onions, roughly chopped
2 celery stalks, cut in halves
2 carrots, ends trimmed and cut in halves
4 scallions, cut in halves


In a large stock pot, bring the water to a vigorous boil on high heat. Carefully add all the other ingredients once the water is boiling. After the ingredients are added, the water will usually stop boiling since it is at a lower temperature. Bring the stock back to a vigorous boil with all the ingredients then reduce the heat to medium.

Simmer on medium for at least 1 hour or up to 2 hours. Remove from heat and allow to cool before discarding the ingredients. Once the stock has cooled completely, pour through a strainer. The stock can be kept in properly sealed containers in the freezer for several months.