The Amateur Gourmet's Chicken Stock
This stock is an amalgam of Patricia Wells's and Jean-George Vongerichten's chicken stocks. Adam Roberts (AKA the Amateur Gourmet) created this recipe while writing his Serious Eats article Fully Stocked. Here is Patricia Well's Risotto recipe, which Roberts cooked with this stock.
4 pounds chicken parts (necks and wings), rinsed
1 large onion, halved, each half stuck with a whole clove
3 garlic cloves, cut in half
4 large carrots, peeled
2 leeks, trimmed and washed
3 or 4 thyme sprigs
4 whole black peppercorns
1. Combine all the ingredients in a large saucepan or small stockpot and cover with cold water. Bring just to a boil, reduce the heat, and continue to simmer, as gently as possible, for 3 hours, skimming as necessary.
2. Line a fine-mesh sieve with dampened cheesecloth and set over a large bowl. Ladle the liquid into the bowl, cool to room temperature, and skim off any fat that rises to the surface.
Wells says, "The stock may be refrigerated for up to two days or frozen for up to two months." Vongerichten says, "Use immediately, or refrigerate for up to three days, or freeze for up to three months."