4poundsraw chicken parts, including necks and backs
1large onion, quartered
4carrots, peeled and halved
1leek, white part only, cut in half lengthwise
10sprigsfresh parsley, with stems
8 to 10wholeblack peppercorns
ACTIVE TIME: 30 minutesminutes
TOTAL TIME: 14 hourshours30 minutesminutes
Place the chicken, vegetables, herbs, and spices in a 12-quart stockpot. Set an open steamer basket directly on ingredients in pot and add the water. Cook on high heat until you begin to see bubbles break through the surface of the liquid; do not boil. Reduce the heat to medium-low to maintain a low gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10-15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water to keep bones and vegetables submerged. Simmer for 6-8 hours.
Strain the stock through a fine mesh strainer into another large stockpot or heat proof container, discarding the solids. Cool immediately in a large cooler of ice or a sink full of ice water to below 40 F. Place in the fridge overnight.
The next day, remove the solidified fat from the surface of liquid and divide the stock into separate quart size containers with lids. Refrigerate for 2-3 days or freeze for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.