Chicken Stock 51/2 Ib (2.6 kg) whole stewing hen, or 2 Ib (900 g) chicken wing tips, necks and backs 3 celery stalks, sliced 1 large carrot, sliced 1 large onion, quartered 1 leek, white part only, halved lengthwise, cleaned and sliced 6 sprigs fresh parsley 1/2 teaspoon dried thyme 1 bay leaf 1 teaspoon salt 1/2 teaspoon black peppercorns Makes 8 cups (2 liters) As an alternative to chicken, use the same technique to make turkey stock with Christmas leftovers. i In a stockpot or very large saucepan, combine all the ingredients. Add enough water to cover the mixture. Bring slowly to a boil over medium-low heat, using a slotted spoon to skim off any fat or scum that rises to the surface. 2 Reduce the heat, partly cover the pot and gently simmer the stock for about 3 hours, until the stock is well flavored. The longer you simmer the stock, the richer the flavor. 3 Line a fine sieve with cheesecloth and set it over a large bowl. Slowly pour the stock through the sieve; discard the solids. Let the stock cool to room temperature. Pour the stock into serving-sized, airtight containers; cover, label and date. Store in the refrigerator for 1 week, or freeze for up to 6 months. If fat congeals on top of the stock while refrigerated or frozen, remove and discard before using the stock.