Ingredients
1 leek sheath
2 sprigs fresh flat-leaf parsley
1 sprig fresh thyme
2 bay leaves
1 chicken carcass, chopped into 4 pieces, rinsed and patted dry
1 yellow onion, diced
4 ribs celery, cut into 1-inch-long pieces
2 large tomatoes, chopped
4 black peppercorns
Preparation
Tie together leek, parsley, thyme, and bay leaves with a piece of kitchen twine; set herbs aside.
Place chicken carcass in a large stockpot along with onion, celery, tomatoes, tied herbs, and peppercorns. Add enough cold water to cover carcass by 2 inches.
Bring to a boil and immediately reduce to a simmer over low heat. Cook, skimming top as necessary, 2 hours. Strain and discard solids. Let stock come to room temperature before storing in covered containers.
