|
|
|
|
Makes 4 to 5 quarts
5 pounds chicken parts or 2 whole chickens
2 large onions unpeeled,
quartered
2 leeks, peeled, cleaned and cut lengthwise
2 large carrots,
peeled, cut into chunks
2 tablespoons black peppercorns
2 bay leaves
2 garlic cloves
a handful parsley stems
6 quarts water
Combine in a large stock pot chicken parts (bones, wings, giblets,
etc) or 2 whole chickens, onions, leeks, carrots, peppercorns, bay leaves,
garlic, parsley stems and water.
Bring to boil, skim any foam, and simmer for 1
1/2 to 2 hours. Skim fat from top, Strain. Cool.
Refrigerate for 2 days, or
freeze.
Note: To boost the taste, I also add chicken bouillon powder or cube to water.
