Homemade Chicken Stock

• 2 leeks, white and pale-green parts, cut into thirds, well washed
• 1 teaspoon whole black peppercorns
• 6 sprigs fresh dill or 2 teaspoons dried
• 6 sprigs fresh flat-leaf parsley
• 2 dried bay leaves
• 2 carrots, cut into thirds
• 2 celery stalks, cut into thirds
• 1 4-pound chicken, cut into 6 pieces
• 1 1/2 pounds chicken wings
• 1 1/2 pounds chicken backs
• 3 quarts low-sodium store-bought chicken broth, skimmed of fat

1. Place the leeks, peppercorns, dill, parsley, bay leaves, carrots, celery, whole chicken, wings, and backs in a large stockpot.
2. Add the chicken stock and 6 cups cold water, cover, and bring to a boil.
3. Reduce to a very gentle simmer, and cook, uncovered, about 45 minutes.
4. The liquid should just bubble up to the surface.
5. A skin will form on the surface; skim it off with a slotted spoon, and discard, repeating as needed.
6. After about 45 minutes, remove the whole chicken from the pot, and set it aside until it is cool enough to handle.
7. Remove the meat from the chicken bones, set the meat aside, and return the bones to the pot.
8. Transfer the chicken meat to the refrigerator for another use; if you plan to use it for chicken noodle soup, shred the meat before refrigerating it.
9. Continue to simmer the stock mixture, on the lowest heat possible, for 3 hours, skimming foam from the top as needed.
10. The chicken bones will begin to disintegrate.
11. Add water if at any time the surface level drops below the bones.
12. Prepare an ice-water bath.
13. Strain the stock through a fine sieve or a cheesecloth-lined strainer into a very large bowl.
14. Discard the solids.
15. Transfer the bowl to the ice bath; let the stock cool to room temperature.
16. Transfer the stock to airtight containers.
17. The stock may be labeled at this point and refrigerated for 3 days or frozen for up to 4 months.
18. If storing, leave the fat layer intact; it seals the stock.
19. To make a stock that is excellent for Asian noodle soups, add one or more of the following ingredients to your stock while it is simmering: 2 stalks fresh lemongrass, 8 ounces shiitake mushrooms, 4 ounces thinly sliced fresh ginger, 10 fresh cilantro stems, 10 whole Szechuan peppercorns, 10 whole coriander seeds, and 2 star anise.
20. Or substitute 2 cups Japanese sake for the water.

leeks, whole black peppercorns, dill, parsley, bay leaves, carrots, celery stalks, chicken, chicken backs, chicken broth

Taken from www.epicurious.com/recipes/food/views/homemade-chicken-stock-393300 (may not work)