Homemade Chicken Stock

Homemade Chicken Stock
Makes 5 quarts

1 t whole blk peppercorns
6 sprigs fresh dill or 2 t dried dill
6 sprigs fresh flat leaf parsley
2 bay leaves
2 leeks, washed, white and pale-green parts only
2 carrots, cut into thirds
2 stalks celery, cut into thirds
1 four lb chicken cut into 6 pieces
1 ½ lbs. Chicken wings
1 ½ lbs chicken backs
12 C chicken broth

1. Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken wings and backs into a large stockpot. Add stock and 6 C cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 min. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon and discard. Repeat as needed. After 45 min. remove chicken from the pot and set side until it is cool enough to handle.
2. Remove the meat from the bones, set the meat aside, and return to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath and let cool to room temp. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hrs. or overnignt.