Chicken Stock

Directions

1. 1
   Wrap the parsley, thyme, and bay leaf in a piece of cheesecloth and secure the bundle with kitchen string to make a bouquet garni.
2. 2
   Combine the bouquet garni, chicken parts, celery, carrots, onions and leeks in a large stockpot.
3. 3
   Add enough water to just cover the ingredients (about 14 cups).
4. 4
   Slowly bring to a boil over medium heat.
5. 5
   Reduce the heat to as low as possible and let simmer, uncovered, for 3 hours, using a spoon or skimmer to regularly skim off the foam that rises to the surface.
6. 6
   Taste and adjust to seasoning.
7. 7
   Strain the stock into a bowl through a colander or strainer lined with cheesecloth.
8. 8
   Let cool at room temperature for about 1 hour, then cover and refrigerate for at least 1/2 hour or up to overnight.
9. 9
   With a large spoon, remove the hardened fat from the surface and discard it.
10. 10
    Cover and refrigerate the stock for up to 3 days, or pour into airtight containers or zippered plastic freezer bags and freeze for up to 3 months.