- 4 pounds chicken bones or 4 pounds chicken legs, wings, and backs
- 1 onion, peeled and quartered
- 1 carrot, peeled and coarsely chopped
- 2 stalks celery, coarsely chopped
- 2 leeks, white parts only, trimmed and chopped
- 1 bay leaf
- Peppercorns
- 3 to 4 sprigs fresh flat-leaf parsley
- 3 to 4 sprigs fresh thyme
- Rinse chicken bones or chicken parts well. Remove the fat and skin if any, and place into a pot with just enough hot water to cover. Bring to a boil over medium-high heat and let boil for about 2 minutes.
- Drain the chicken and discard the water . Return the chicken to the pot, cover with fresh water and bring to a simmer over medium-high heat. Reduce the heat to medium and gently simmer the stock for about 1 hour, skimming whenever fat or scum accumulates on the surface. Add more hot water if necessary to keep the level consistent.
- Add the onion, carrot, celery, leeks, bay leaf, and peppercorns. Simmer for 15 minutes. Add the parsley and thyme and simmer for an additional 5 minutes. Take the pot off the heat and strain the stock. Cool, and refrigerate for up to 5 days or freeze for up to 4 months.