Chicken Stock

Our recipe for chicken stock:

- 6 pounds of chicken legs (with thighs, whole)

- 3 onions (mixed white and yellow) (peeled and coarsly chopped

- 3 or 4 carrots (whole, not peeled, just trimmed)

- 1 medium bunch of celery (cut in half, including leafy bits)

- 3 large leeks, entire thing (rinse the greens, cut to fit)

- sachet of parsley stems + leaves

- tea infuser filled with dry thyme

- 1 tbsp. whole peppercorns

Use the big aluminum pot. This basically fills it up to the top. Add everything at once and cook for 2 hours. Skim off the scum occasionally. Then carefully fish out the chicken parts to a cutting board and pick off the chicken and return the bones to the pot. Cook another ~4 hours. Fish out the biggest hunks and the sachet etc. and ladle/pour through a strainer into a large bowl.(We didn't bother with cheesecloth.) Wait til cool enough to refrigerate, which takes a surprisingly long time. Transfer to the fridge. The next day, skim the hardened fat to use for schmaltz. Yields 4 quarts. 

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