4 large sprigs of fresh Italian (flat leaf) parsley
1 leek, cleaned and cut into 3” pieces
2 large carrots, scrubbed and cut into 3” pieces
4 cloves garlic, unpeeled
2 teaspoons salt
2 tablespoons cider vinegar
1 gallon water (spring water preferred)
3 hours 45 minutes
1. Rinse the chicken pieces, leaving the skin on.
2. Place the chicken into a stock pot.
3. Push the cloves into the skins of each of the onion quarters and add them to the stock pot.
4. Add the vegetables, seasonings, water and vinegar to the pot. Simmer for 3 hours, adding water as needed.
5. If you prefer a very concentrated stock, add less water.
6. Remove the stock from the heat and strain it into a large glass measuring cup or bowl with a spout. Let cool for at least 20 minutes, but not more than 40 minutes before transferring to storage in the refrigerator or freezer.
7. Discard all the solids.
8. If using frozen stock, thaw overnight in the refrigerator or place in saucepan and bring to simmer.
This is my basic chicken stock for soups and sauces. The flavor of homemade stock is far better than canned. You may also freeze the stock for up to 3 months.