Ingredients
- 8 lbs chicken bones
- 1.5 lb white onion, roughly chopped
- 3/4 lb carrots, peeled and roughly chopped
- 3/4 lb celery, roughly chopped
- 3/4 lb leeks, roughly chopped
- 1 Bay leaf
- 1 sprig thyme
- 1 Tbsp peppercorns
- 1.5 gallons cold water
How to Make It
- Place the bones in the water in a stockpot and bring to a boil. Reduce heat and simmer for 1 hour. Skim the foam and fat off. The add all of the vegetables and aromatics and simmer for another hour. Strain and cool.
