Homemade Chicken Stock  
Recipe Number: 1051203364
Contributor: Margie
4 lbs chicken cut into pieces (remove any visible fat and leave on skin for flavor)
8 cups water
1 large onion, halved
3 stalks celery cut into 2 -inch pieces
3 carrots cut into 2- inch pieces
2 leeks cut into chunks
1 bay leaf
1 tsp. Grated fresh ginger root
1/2 tsp. Dried thyme
6 whole peppercorns
Small handful fresh chopped parsley
Salt to taste
Cooking Instructions
Place the chicken pieces in a large pot, add water to cover and bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour. Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, thyme, peppercorns, parsley and salt. Continue simmering for 3 to 4 hours. Strain, skim off fat, and cool the stock, uncovered. Use the chicken meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately.
Additional Comments
Stock may be frozen in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy. This recipe is from my mom and it is great to use for won ton soup, won ton mein, or wor won ton.