Chicken Stock II

By Maverick19

Ingredients

• 2 lbs chicken bones, skin removed (include a few chicken feet, i like 6-8 feet personally
• 4 stalks celery, roughly chopped
• 2 carrots, peeled and coarsely chopped
• 2 onions, coarsely chopped
• 1 leek, chopped
• 8 black peppercorns
• 1 sprig each fresh parsley and thyme
• 1 bay leaf
• 1 strip lemon zest
• 2 quarts water

Preparation

Step 1

1. Place all ingredients in a large saucepan, cover and bring to boil. Remove lid and simmer for about 1 hour, skimming the top with a spoon frequently, to remove any scum. Check seasoning and continue cooking for an additional hour.
2. Remove from heat and strain. Cool before refrigerating. When cold, remove any fat that has settled on the top. Freeze or use as required.

Makes 2 Quarts