Homemade Chicken Stock

Preparation

1. Step 1

   Place the leeks, peppercorns, dill, parsley, bay leaves, carrots, celery, whole chicken, wings, and backs in a large stockpot. Add the chicken stock and 6 cups cold water, cover, and bring to a boil. Reduce to a very gentle simmer, and cook, uncovered, about 45 minutes. The liquid should just bubble up to the surface. A skin will form on the surface; skim it off with a slotted spoon, and discard, repeating as needed. After about 45 minutes, remove the whole chicken from the pot, and set it aside until it is cool enough to handle.

   Step 2

   Remove the meat from the chicken bones, set the meat aside, and return the bones to the pot. Transfer the chicken meat to the refrigerator for another use; if you plan to use it for chicken noodle soup, shred the meat before refrigerating it.

   Step 3

   Continue to simmer the stock mixture, on the lowest heat possible, for 3 hours, skimming foam from the top as needed. The chicken bones will begin to disintegrate. Add water if at any time the surface level drops below the bones.

   Step 4

   Prepare an ice-water bath. Strain the stock through a fine sieve or a cheesecloth-lined strainer into a very large bowl. Discard the solids. Transfer the bowl to the ice bath; let the stock cool to room temperature.

   Step 5

   Transfer the stock to airtight containers. The stock may be labeled at this point and refrigerated for 3 days or frozen for up to 4 months. If storing, leave the fat layer intact; it seals the stock.

2. Asian-Flavored Chicken Stock

   Step 6

   To make a stock that is excellent for Asian noodle soups, add one or more of the following ingredients to your stock while it is simmering: 2 stalks fresh lemongrass, 8 ounces shiitake mushrooms, 4 ounces thinly sliced fresh ginger, 10 fresh cilantro stems, 10 whole Szechuan peppercorns, 10 whole coriander seeds, and 2 star anise. Or substitute 2 cups Japanese sake for the water.