Chicken Stock

From the Kitchen of Brett Broussard

1 Whole Chicken Cut up
1 Large Onion Quartered
2 Carrots Chopped
2 Ribs of Celery Chopped
1 Leek White part only - cut lengthwise
5 Sprigs of Thyme
1 Bay Leaf
10 Peppercorns
3 Cloves of Garlic
1 Gallon of Water or Stock

Combine everything with cold water and bring to a gentle simmer. Make sure the heat stays low and maintains a simmer. Simmer for 2 to 2.5 hours. Strain with a fine mesh
strainer. Let cool and refrigerate immediately. Skim the fat off the top and store in the refrigerator. Will keep 3-4 days in fridge or up to 3 months in the freezer.