Chicken Stock

Ingredients

• 4-5 lb stewing hen, cut into quarters
• 3/4 lb. onions, peeled and halved
• 3/4 lb. carrots, peeled and quartered
• 3 stalks celery, washed and halved
• 2 leeks, whites only, washed and halved
• BOUQUET GARNI: 8-10 sprigs parsley, 1 bay leaf, 1 teaspoon thyme leaves, 8 peppercorns, all tied together in cheesecloth)
• 4-5 quarts cold water
• 1 teaspoon salt

Directions

1. Cook all ingredients in a 12 quart stock pot.
2. Bring water to a near boil and start to skim off any foam that rises to the top. Reduce heat and simmer at a bare shiver for 4 hours. Remove chicken and strain out solids through a cheesecloth lined sieve. Discard bouquet Garni.
3. Cool to room temperature and refrigerate until fat congeals. Skim off fat. Correct seasonings and cook until stock is reduced to a strong flavor.