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1
Cut the white and light green parts of the leeks into large chunks and wash them thoroughly.
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2
(Save the green parts).
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3
In a large baking or roasting pan (I use a disposable one for ease of clean up), place the chicken, onions, carrots, celery, and turnips.
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4
Sprinkle with poultry seasoning.
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5
Be sure to leave the skins on the onions, this helps give the stock a lovely yellow color.
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6
Roast at 350 for one hour.
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7
Fill your largest stock pot halfway with water (a 20 gallon pot or more, if possible).
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8
Add entire contents of roasting pan, and then additional water if necessary to fill pot to the three-quarters level.
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9
Add remainder of ingredients (except leek greens) and bring very slowly to a boil on medium heat.
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10
Watch the pot very carefully during this period, and skim off any froth or scum that forms.
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11
As soon as bubbles start to form, turn the heat to the lowest possible setting and simmer.
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12
Do NOT let it boil.
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13
Take the leek greens and lay them across the top of the broth to cover.
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14
Place the stockpot lid slightly askew on top of the pot.
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15
Simmer at least 4 hours, overnight if possible.
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16
Cool, remove the chicken and vegetables and discard them.
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17
Strain stock through cheesecloth.
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18
Skim off any fat that forms as it cools and discard.
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19
Once the stock is completely strained, you can go ahead and boil it to reduce even more, but it's so flavorful you may just want to use it as is or freeze it for later.
