Chicken Stock

Years ago, my wife bought a 40 quart stock pot with a spigot from Williams Sonoma for $20. This was a great deal and now goes for over $500. She bought it because of her love of my Chicken Stock. I have promised for years to document this recipe and today is the day!

Ingredients

10 lbs chicken drumsticks

2 leeks split lengthwise and cleaned thoroughly

1 large parsnip

1 large turnip

3 lbs carrots

8 stalks of celery

1 whole head of garlic

1/2 bunch of flat leaf parsley

1 package of fresh poultry herbs (sage, rosemary, thyme)

3 large bay leaves

2 Tbsp whole black pepper corns

1 stick of butter

Enough water to fill pot

Preparation

I want a clean stock and since I have a stock pot with a spigot, I layer the ingredients in the following order:

Leeks

Parsnip, Carrots, Turnip

Celery

Herbs and Parsley

Chicken and Peppercorns

Butter and Head of Garlic

Cover and cook on medium heat for 3 hours after it comes to a simmer.

Let cool for 1 hour and then either drain with a spigot or carefully remove all of the ingredients and discard. Strain broth through screened colander. Let the stock cool in the refrigerator so that the fat solidifies on top. This will make removing the fat easy.