- 4 pounds chicken leg quarters, cut in half
- 1 small carrot, peeled and cut into 2-inch pieces
- 1 small stal celery, cut into 2-inch pieces
- 1 small onion, root end trimmed, peeled and cut into eighths
- 6 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 clove garlic, crushed and peeled
- 20 whole peppercorns
- 20 cups water
Place chicken, carrot, celery, onion, parsley, thyme, bay leaf, garlic and peppercorns in a stockpot or large Dutch oven (10-quart capacity). Add water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Skim any foam and fat that rises to the surface. Simmer for 4 hours.
Place a colander over a large bowl and strain the stock, pressing on the solids to release as much liquid as possible.
If not using immediately, cool the stock quickly by placing the bowl into a larger bowl of ice water. Once at room temperature, remove from the ice water, cover loosely and refrigerate overnight.
Use a spoon to remove the congealed fat from the surface of the chilled stock, then store in an airtight container (or containers).
- Calories: 0
- Carbohydrates: 0g
- Fat: 0g
- Protein: 0g
- Dietary Fiber: 0g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 0mg
- Sodium: 0mg
- Carbohydrate Servings: 0