- 10 lbs. fresh chicken backs, neck and wing bones
- 2 cups each diced carrot, celery, onion
- 1 leek, greens trimmed and discarded, split and washed
- 2 bay leaves
- 1 tbs. Peppercorns
- 8 sprigs parsley
- 6 garlic cloves, smashed
Rinse the bones, in the hottest water that comes out of your faucet, for 3-4 minutes. Drip dry in a colander.
Place all the bones into a 2-gallon stock pot. Add the rest of the ingredients. Cover with cold water to 4 inches above the bone mass.
Bring stock to a bare simmer, then immediately lower heat to maintain a 190- to 200-degree temperature. There should be no bubbling or movement of the stock. Use a metallic heat diffuser if you have trouble maintaining a flame that low. This can also be done in the oven in a covered Dutch oven.
Keep steeping for 36 hours, adding the occasional cup or two of cold water if stock evaporates below the level of the bones and vegetables.
After cooking, strain slowly, through a colander first, then through a fine-mesh cap strainer. Discard the solids at the bottom of the pot.
Strain stock twice again through clean cheesecloth each time. Rapidly cool stock, and refrigerate overnight. Skim fat and refrigerate, freeze or utilize.
Stock can be used for soups, stews, risottos, sauces, braised dishes and the like.
This recipe originally appeared in “Taking Stock” in the November/December 2002 issue of Experience Life.