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1
Combine the peppercorns, garlic, parsley, thyme, and bay leaf in a piece of cheesecloth about 6 inches square.
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2
Gather up the ends and, using kitchen twine, tie the bag closed.
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3
Set the sachet aside.
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4
Place the chicken bones and 6 quarts cold water in a medium stockpot.
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5
Place over medium-high heat and bring to a slow boil.
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6
Remove from the heat and drain well through a colander, discarding the liquid.
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7
Leaving the bones in the colander, place under cold running water to rinse off any impurities that cling to the bones.
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8
Place the chicken bones back in the stockpot with cold water to cover by 1 inch.
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9
Place over medium-high heat and bring to a slow boil.
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10
Boil for 3 minutes, constantly skimming off the foam and particles that rise to the top.
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11
Lower the heat to a gentle simmer and add a pinch of salt.
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12
Simmer, skimming constantly, for about 1 hour, or until the liquid is quite clear.
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13
Add the onion, carrot, celery, and leek along with the sachet and bring to a simmer.
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14
Cook at a bare simmer, skimming constantly, for about 6 hours, or until the stock is rich and flavorful.
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15
Remove from the heat.
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16
Place a coneshaped sieve into a container and carefully ladle the broth through the sieve into the container, one ladle at a time, taking care not to push on the solids.
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17
This step is very important as you do not want to upset the stock and reintroduce solid matter into the clear liquid.
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18
Discard the solids.
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19
Place the clear liquid into an ice bath to cool quickly and allow any remaining fat to solidify on top.
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20
Place the stock in a nonreactive container, cover, and refrigerate for 8 hours or overnight.
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21
The fat will solidify over the top and form a protective seal, which can be removed easily when the stock is used.
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22
Store in a nonreactive container, covered and refrigerated, for up to 2 days or frozen for up to 3 months.
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23
FORTIFIED CHICKEN STOCK: Heat 2 tablespoons olive oil in a medium stockpot over medium heat.
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24
Add 3 sliced shallots and saute for about 5 minutes, or until nicely caramelized but not burned.
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25
Add 1 cup dry white wine and bring to a simmer.
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26
Simmer for about 30 minutes, or until the pan is almost dry.
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27
Stir in 4 pounds roasted chicken bones.
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28
Add 1 gallon chicken stock and bring to a simmer, skimming frequently to remove any impurities that rise to the top.
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29
Add the sachet (as for basic Chicken Stock) and simmer for about 1 hour, or until you have a rich, flavorful stock.
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30
Strain and store as directed.
