Chicken Stock

8 to 10 pounds Chicken Bones and Parts back, neck, carcass, thighs
4 to 5 medium Onions - chopped coarsely
2 Leeks - rinsed well to remove sand cut into 1/2 inch pieces (use green & white parts)
2 whole Celery - cut into 1/2-inch chunks
Enough water to cover all the ingredients plus 2 extra inches
10 to 12 Carrots scrubbed and cut into 1/2 inch chunks
12 sprigs Parsley including stems
4 sprigs fresh Thyme
2 large Bay Leaves
14 whole Black Peppercorns

Makes 2 Quarts
In a large stockpot, combine all the ingredients. Add enough cold water to cover all ingredients. Bring the water to a boil and reduce to medium to VERY low temperature, this will help prevent clouding the stock. Do not cover the pot. When it comes to a boil, let the stock simmers for about 4 to 5 hours -- just bubbles gently. You don't have to stand around in the kitchen and supervise the stock as it cooks.
AS LONG AS IT COOKS VERY SLOWLY!!!
Turn off the heat and let the stock cool for 30 minutes. Use a slotted spoon to remove the chicken bones and veges and discard. Then, strain the stock through a fine sieve or colander lined with a double layer of cheesecloth.
Refrigerate for at least 24 hours
The next day scrape all visible fat and discard. Divide the stock into various sized freezer containers. The stock will keep for 2 or 3 days in the refrigerator, many months in the freezer.

Posted in Recipes