Daniel Rose’s Chicken Broth

By Marylee

Ingredients

• 22 chicken legs (thigh and drumstick)
• 33 leeks, cut into 2-inch pieces
• 16cups16 cups water
• Sea salt, freshly ground black pepper

Preparation

Step 1

1. In a large stockpot, combine chicken, leeks and water. Bring to a boil over medium-high heat, skimming surface of stock to remove any foam. Reduce heat to low and simmer for 2 hours.

2. Let cool to room temperature. Strain and discard solids. Season with salt and pepper to taste. Stock will keep 5 days in the refrigerator in an airtight container. Stock can be frozen in an airtight container up to several months. A layer of fat will form at the surface. Remove fat before using broth.