5 pounds chicken parts: wings, legs, giblets except the liver
1 pound onions, chopped
1/2 pound carrots, chopped
1 celery stalk, chopped
1 leek, cleaned and sliced
bouquet garni: 1 bay leaf, 3 sprigs parsley, 1/2 teaspoon thyme, 3 white peppercorns, 1 slice fresh gingerroot
Rinse off the chicken pieces and combine them in an 8 quart pot. Cover bones with cool water, and bring liquid slowly to a simmer. Skim well before adding vegetables and bouquet garni. Cook at a slow simmer for 3 hours, skimming as needed to keep the surface free of fat. Maintain the water level about 1" above chicken.
Strain and skim stock. Reduce to two quarts for stock or 1 quart for demi-glace.
Yield: 2 quarts stock; 1 quart demi-glace
BROWN CHICKEN STOCK
Preheat the oven to 400 degrees.
After rinsing, place chicken bones in a single layer in a roasting pan. Roast for 30 minutes, turning after 15 minutes. Add the onion and carrot pieces and roast another 20 minutes.
Lift the bones and vegetables into the stock pot. Drain off all fat in the pan and deglaze it with water. Pour this over the chicken and add additional water to cover the chicken by 1". Bring liquid to a simmer, add remaining vegetables and herbs.
Follow the recipe above to complete the process.