Classic Chicken Stock

• 1 gallon cold water
• One 4-pound chicken
• 2 leeks, coarsely chopped
• 2 carrots, coarsely chopped
• 2 celery ribs, coarsely chopped
• 2 unpeeled garlic cloves
• 1 medium onion, coarsely chopped
• 4 parsley sprigs
• 2 thyme sprigs
• 1 bay leaf

1. Combine all of the ingredients in a large pot and bring to a boil.
2. Reduce the heat, partially cover and simmer for 1 hour, skimming as necessary.
3. Transfer the chicken to a rimmed baking sheet and let cool slightly.
4. Remove all of the meat from the chicken and return the bones and skin to the pot; reserve the meat for another use.
5. Partially cover and simmer the stock for 1 hour longer.
6. Strain the stock and let cool.
7. Skim off the fat before using.

gallon cold water, chicken, leeks, carrots, celery, garlic, onion, parsley sprigs, thyme, bay leaf

Taken from www.foodandwine.com/recipes/classic-chicken-stock (may not work)