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Chicken Stock
Makes 2 Quarts
*6 lbs. chicken bones
*3 cups chopped yellow onions
*2 cups chopped carrots
*2 cups chopped celery
*1 cup chopped leeks
*1 tbls. whole white peppercorns
*1 bay leaf
1Place all of the ingredients in a large stockpot and add enough cold water to just cover. Bring to a boil; decrease the heat to low and simmer slowly for 4 hours, skimming every 30 minutes to remove impurities that rise to the surface. Strain through a fine-mesh sieve into another pot; discard the solids. Simmer over medium heat for 30 to 45 minutes or until reduced to 2 quarts. Store in the refrigerator up to 4 days or freeze up to 2 months.
Recipes courtesy of Workin' More Kitchen Sessions with Charlie Trotter, published by Ten Speed Press, 2004