1 4-pound chicken or 4 pounds of chicken necks, wings and feet
1 large onion, peeled
3 cloves of garlic, peeled
2 large carrots, peeled
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2 ribs of celery with leaves
2 leeks, both white and green part trimmed and rinsed
1 bay leaf
3 sprigs of thyme or Italian parsley
Makes 3-4 quarts
In a 12-quart stock pot, place chicken and cover with cold water. Bring to a boil, skimming any foam that rises to the surface. Turn down the heat and simmer.
When the foam and impurities cease rising, add the vegetables and herbs. Simmer for a minimum of 3 hours.
Strain, reserving the stock. Discard the chicken and vegetables. Cool and refrigerate or freeze.
Nutritional information per serving: All values negligible.