MAKES 4 QUARTS
Roasting the vegetables before you add them to the stock gives the stock a more full-bodied flavor. If you want to skip that step, you can also just add them raw. The finished product will be blonder in color but still delicious.
8 pounds CHICKEN BONES, including necks, feet, backs, and wings
2 medium CARROTS, peeled and cut into 1-inch pieces
2 medium YELLOW ONIONS, halved
1 CELERY STALK, cut into 1-inch pieces
1 medium LEEK (white and light green parts), cut into 1-inch pieces and washed well
4 fresh FLAT-LEAF PARSLEY SPRIGS
2 BAY LEAVES
3 fresh THYME SPRIGS
1/2 teaspoon black PEPPERCORNS
Preheat the oven to 425°F.
Spread the chicken bones in a large roasting pan and roast them for 30 minutes or until they are dark brown. Put the carrots, onions, celery, and leek on a separate baking sheet and roast them for 20 minutes until browned.
Transfer the bones to a large stockpot. Add the roasted vegetables, parsley, bay leaves, thyme, peppercorns, and enough cold water to cover the bones by 2 to 3 inches, about 2 gallons. Bring to a boil over high heat. Reduce the heat and simmer for 4 hours, skimming off the foam that rises to the top.
Turn off the heat and let the stock cool slightly. Strain the stock through a fine-mesh strainer or colander into a large bowl or other container, pressing on the vegetables and bones to extract as much liquid from them as possible. Discard the vegetables and bones. Cover the stock and refrigerate until the fat rises to the top in a layer. Skim off and discard the fat. Transfer the stock to airtight containers and refrigerate for up to 3 days, or freeze for up to 6 months.