Bruce and Eric Bromberg's Chicken Stock
- 5 pounds chicken bones
- 1/2 cup coarse salt
- 2 cups chopped carrots
- 2 cups chopped onions
- 2 cups chopped leeks, rinsed well
- 5 cloves garlic
- 2 tablespoons black peppercorns
- 1 dried bay leaf
Place the chicken bones in a large bowl; add 16 cups water to cover. Stir in salt and let stand for 30 minutes.
Drain bones and rinse; transfer to a large pot and add 16 cups water. Bring to a boil over high heat; skim off foam as it rises to top.
Reduce heat to medium and add carrots, onions, leeks, garlic, peppercorns, and bay leaf; simmer for 3 hours.
Strain stock into a large container; discard solids.