Stock, Chicken

• 4 lbs chicken, cut up
• 6 large carrots
• 2 medium leeks
• 2 12 quarts cold water
• 14 teaspoon salt
• 12 tablespoon ground pepper

1. Combine all ingredients in a large pot.
2. Bring to a boil, skimming off any foam.
3. Reduce heat to low, cover partially, and simmer for two hours.
4. Cool in an ice bath to room temperature.
5. Strain into a large bowl.
6. Discard vegetables.
7. Remove white chicken meat and save for another use, if desired.
8. Refrigerate stock overnight or until fat congeals.
9. Skim off and discard fat.
10. Use the entire batch to make soup or freeze in ice-cube trays for up to three months.

chicken, carrots, leeks, cold water, salt, ground pepper

Taken from www.food.com/recipe/stock-chicken-99489 (may not work)