Chicken Stock

• 1 leek, white part and 1 inch green, carefully washed
• 2 carrots
• 2 stalks celery
• 1 turnip
• 1 onion, peeled
• 2 doves garlic, peeled
• 1/2 pound mushrooms
• 2 fresh thyme sprigs or 1 teaspoon dried thyme
• 2 bay leaves
• 7 or 8 parsley stems
• 1 tablespoon black peppercorns
• 4 pounds chicken backs and necks or thighs and legs, rinsed

1. Slice all the vegetables and put them, the seasonings, and the chicken parts in your largest stock pot.
2. Cover with 5 quarts (20 cups) cold water and bring to a boil.
3. Simmer, with lid ajar, skimming occasionally, for 4 to 6 hours.
4. Because reduction intensifies the flavor, do not salt the stock until you are ready to use it.
5. Strain the stock and let it cool.
6. Chill it until the fat on top solidifies.
7. Remove the fat, pour the stock into containers, and refrigerate or freeze it.

carefully washed, carrots, stalks celery, onion, doves garlic, mushrooms, thyme, bay leaves, parsley stems, black peppercorns, chicken backs

Taken from www.cookstr.com/recipes/chicken-stock-27 (may not work)