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1
Place the leeks, peppercorns, dill, parsley, bay leaves, carrots, celery, whole chicken, wings, and backs in a large stockpot.
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2
Add the chicken stock and 6 cups cold water, cover, and bring to a boil.
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3
Reduce to a very gentle simmer, and cook, uncovered, about 45 minutes.
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4
The liquid should just bubble up to the surface.
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5
A skin will form on the surface; skim it off with a slotted spoon, and discard, repeating as needed.
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6
After about 45 minutes, remove the whole chicken from the pot, and set it aside until it is cool enough to handle.
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7
Remove the meat from the chicken bones, set the meat aside, and return the bones to the pot.
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8
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.
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9
Continue to simmer the stock mixture, on the lowest heat possible, for 3 hours, skimming foam from the top as needed.
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10
The chicken bones will begin to disintegrate.
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11
Add water if at any time the surface level drops below the bones.
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12
Prepare an ice-water bath.
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13
Strain the stock through a fine sieve or a cheesecloth-lined strainer into a very large bowl.
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14
Discard the solids.
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15
Transfer the bowl to the ice bath; let the stock cool to room temperature.
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16
Transfer the stock to airtight containers.
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17
The stock may be labeled at this point and refrigerated for 3 days or frozen for up to 4 months.
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18
If storing, leave the fat layer intact; it seals the stock.
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19
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.
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20
Or substitute 2 cups Japanese sake for the water.
