White Chicken Stock

• 4 pounds chicken bones or 4 pounds chicken legs, wings, and backs
• 1 onion, peeled and quartered
• 1 carrot, peeled and coarsely chopped
• 2 stalks celery, coarsely chopped
• 2 leeks, white parts only, trimmed and chopped
• 1 bay leaf
• Peppercorns
• 3 to 4 sprigs fresh flat-leaf parsley
• 3 to 4 sprigs fresh thyme

1. Rinse chicken bones or chicken parts well.
2. Remove the fat and skin if any, and place into a pot with just enough hot water to cover.
3. Bring to a boil over medium-high heat and let boil for about 2 minutes.
4. Drain the chicken and discard the water (see Notes).
5. Return the chicken to the pot, cover with fresh water and bring to a simmer over medium-high heat.
6. Reduce the heat to medium and gently simmer the stock for about 1 hour, skimming whenever fat or scum accumulates on the surface.
7. Add more hot water if necessary to keep the level consistent.
8. Add the onion, carrot, celery, leeks, bay leaf, and peppercorns.
9. Simmer for 15 minutes.
10. Add the parsley and thyme and simmer for an additional 5 minutes.
11. Take the pot off the heat and strain the stock.
12. Cool, and refrigerate for up to 5 days or freeze for up to 4 months.

chicken, onion, carrot, stalks celery, leeks, bay leaf, flatleaf parsley, thyme

Taken from www.cookstr.com/recipes/white-chicken-stock (may not work)