Use this chicken stock to make delicious Chicken Gravy from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon
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.
Stock may be used immediately, or cooled completely and kept refrigerated in an airtight container for up to 3 days.
Stock may be frozen in an airtight container for up to 3 months.