- 1 leek, trimmed and carefully washed
- 6 lb. stewing chicken parts
- 1 large yellow onion, unpeeled, root trimmed
- 1 large carrot, cut into 1-inch chunks
- 1 celery stalk with leaves, cut into 1-inch chunks
- 6 fresh parsley sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 5 quarts water
- 1/2 tsp. peppercorns
- Salt, to taste
Over low to medium heat, slowly bring the liquid to a simmer, regularly skimming off the scum that rises to the surface until no more forms. Add the peppercorns, cover partially and continue simmering gently for about 2 hours, skimming occasionally.
Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl. Pour the contents of the pot into the strainer. Discard the solids. Season with salt and let cool to room temperature, then refrigerate. A layer of fat will solidify on the surface of the stock; lift or spoon it off and discard. Stock may be stored in a tightly covered container in the refrigerator for up to several days or in the freezer for up to 6 months.