![Classic Chicken Stock](https://cdn.statically.io/img/www.foodandwine.com/thmb/gEcHNqKhO1tJ-USHd-czfi9aARg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201111-xl-classic-chicken-stock-2000-55e9dba43c62446c86af16971273b18c.jpg)
Ingredients
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1 gallon cold water
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One 4-pound chicken
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2 leeks, coarsely chopped
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2 carrots, coarsely chopped
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2 celery ribs, coarsely chopped
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2 unpeeled garlic cloves
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1 medium onion, coarsely chopped
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4 parsley sprigs
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2 thyme sprigs
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1 bay leaf
Directions
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Combine all of the ingredients in a large pot and bring to a boil. Reduce the heat, partially cover and simmer for 1 hour, skimming as necessary. Transfer the chicken to a rimmed baking sheet and let cool slightly. Remove all of the meat from the chicken and return the bones and skin to the pot; reserve the meat for another use. Partially cover and simmer the stock for 1 hour longer. Strain the stock and let cool. Skim off the fat before using.
Make Ahead
The stock can be refrigerated for up to 3 days or frozen for up to 1 month.