Homemade Chicken Head Cheese

• 5 pounds ( 6 ) chicken legs
• 3 chicken carcass ( about 2- 3 pound )
• 200 grams carrot
• 200 grams celery
• 200 grams onion
• 5 cloves garlic
• 1 teaspoon peppercorn
• 2 bay leaves
• 2-3 sprigs fresh thyme
• handful of parsley stalk
• 1 sea salt

1. Place chicken and in a very large pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface, add vegetables. Simmer gently for about 2 hours. Strain chicken, discard bones, skin, and vegetables.
2. Skim off the fat from broth surface.
3. Put broth ( I had 12 cups) back on the stove and cook for about 1 hour, all depend on how big soup pot you have, the larger surface faster it is gonna get reduced to 3-4 cups ( I had 3 cups but used only 2 cups ).
4. Tear meat into pieces and pack into a 5x9-inch loaf pan, then pour in reduced broth.
5. Cover and chill overnight.
6. To serve invert onto a wooden board and garnish with fresh greens.

chicken, chicken carcass, carrot, celery, onion, garlic, peppercorn, bay leaves, thyme, handful of parsley stalk, salt

Taken from food52.com/recipes/34225-homemade-chicken-head-cheese (may not work)