Stock, Chicken

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 4 lbs chicken, cut up
• 6 large carrots
• 2 medium leeks
• 2 1/2 quarts cold water
• 1/4 teaspoon salt
• 1/2 tablespoon ground pepper

Recipe

• 1 combine all ingredients in a large pot.
• 2 bring to a boil, skimming off any foam.
• 3 reduce heat to low, cover partially, and simmer for two hours.
• 4 cool in an ice bath to room temperature.
• 5 strain into a large bowl.
• 6 discard vegetables.
• 7 remove chicken meat and save for another use, if desired.
• 8 refrigerate stock overnight or until fat congeals.
• 9 skim off and discard fat.
• 10 use the entire batch to make soup or freeze in ice-cube trays for up to three months.