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Chicken Stock
Category: Soups, Hot
Serves: 2 quarts
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Ingredients:
5 - 6 lbs. chicken bones including neck and feet, coarsely chopped about 3-1/2 quarts cold water 1 medium carrot peeled and sliced 1 medium onion peeled and quartered 1 small celery stalk, sliced 1 small leek, washed and sliced 3 sprigs of parsley with stems 1 bay leaf 1/2 t. whole white peppercorns
Directions:
Put the chicken bones in a 6 quart stockpot and pour in the water to cover. Put the pot over medium-high heat and bring to a rolling boil, regularly skimming off the scum. Add the remaining ingredients, reduce the heat, and simmeer for about 2 hours, skimming as necessary. Strain the stock through a fine meshed strainer into a clean pot. Let cool to room temperature, then cover and refrigerate overnight. Skim the fat and use as needed. Can be refrigerated 3 days or frozen.