Ingredients

2 3-pound chickens, cut up 

2 onions, peeled and quartered 

2 celery stalks, cut into 2-inch pieces 

2 carrots, cut into 2-inch pieces 

1 leek, washed and cut up 

2 bay leaves 

Parsley sprigs 

Several sprigs fresh herbs, such as thyme or rosemary 

10 peppercorns 

4 quarts water

Preparation

Put all ingredients in a large stockpot. Bring slowly to a boil, skimming foam often. Reduce heat and simmer for 4 to 5 hours, skimming occasionally. Keep flame very low, and do not allow stock to boil.

Strain stock through a fine mesh strainer lined with cheesecloth. Discard solids. Refrigerate overnight and remove fat.

For a more concentrated flavor, reduce as needed.