Chicken Stock
This is white Chicken Stock, made with unroasted bones. For a heartier flavor, you can roast the chicken bones in a 450 degree oven, deglaze the pan and use the bones to make your stock.
10 pounds of chicken backs and other bones
8 quarts water
2 large onions
4 large carrots
3 stalks celery
1 leek
Parsley stems, black peppercorns, bay leaf
Wash the chicken bones well. Place them at the bottom of a large, deep, heavy pot, add the water and bring to a boil. As soon as it boils, reduce the heat to a simmer. Skim the foam from the top frequently in the first half hour. Nudge the bones, but don’t stir them.
Dice the vegetables into ½-inch pieces and set aside until needed.
After three hours, add the vegetables and the spices. You can tie the parsley and bay leaf together or tie everything in a cheesecloth bag if you like. Bring back to a simmer and cook for another two hours. Taste the stock. You may want to take out a couple of spoonfuls, cool them and salt them in order to taste them. The stock should be flavorful. If necessary, reduce the stock after you strain it to concentrate the flavor.
Strain the stock carefully through a chinois or a colander into another large pot. If necessary, wash the stockpot and restrain the liquid back into it through the chinois or a strainer. Cool quickly with ice cubes or a convenient snowbank.
When it is cold, lift the fat off the top. Spoon the stock into smaller containers, leaving as little air as possible, and freeze. Defrost as needed.