- 12 whole black peppercorns
- ½ teaspoon dried thyme
- 6 sprigs of fresh flat-leaf parsley
- 2 bay leaves
- 2 large or 4 small leeks, cut in half lengthwise and well washed
- 2 celery stalks, cut into thirds
- 1 large carrot, cut into thirds
- 1 large onion, peeled and quartered
- 5 pounds chicken bones
- Place all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities form time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the sock sit for 10 to 15 minutes, then ladle through a fine strainer. Once strained, remove the fat from the stock by stock by skimming with a ladle (see Note). Cool by placing the container of strained stock in an ice water bath, then refrigerate.
The stock will deep for about 1 week in the refrigerator, or freeze in 1 cup batches.
Another way to defat the sock is to place the cooled stock in the refrigerator overnight. The fat will set on the top an can be easily spooned off.
Use a large (5 to 6-pound) roasting chicken in place of the bones. Use the meat for chicken salad or croquettes.