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.
Derived from
https://www.youtube.com/watch?v=JhVbWUrMqGw&ab_channel=Don%27tPanicPantry