Ingredients

• 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

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Cooking Directions

Step 1

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.

Step 2

Place a colander over a large bowl and strain the stock, pressing on the solids to release as much liquid as possible.

Step 3

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.

Step 4

Use a spoon to remove the congealed fat from the surface of the chilled stock, then store in an airtight container (or containers).