====== White Chicken Stock ======

===== Ingredients =====

  * 6 lb chicken bones (backs and necks)
  * cold water
  * 3 ribs celery
  * 3 carrots
  * 3 onions
  * 2 leeks
  * 2 tsp whole, black peppercorns
  * 2 bay leaves
  * 10 to 12 stems fresh parsley
  * 3 to 4 stems fresh thyme

===== Procedure =====

  - To start the stock, rinse the bones under cold water and place them into a suitable-sized stock pot.
  - Cover the bones with cold water by about 2 inches. 
  - Turn the heat to medium and slowly bring the bones to a simmer, making sure it doesn’t come to a boil.
  - Chop the mirepoix (onions, leeks, celery and carrots) into about 1/2" to 3/4" -inch pieces.
  - Simmer for about 30 minutes.
  - Remove the chicken into a strainer, discard the water and rinse the chicken. This will discard the coagulated proteins that form from raw chicken.
  - Return the chicken to the pot with the mirepoix and cover with cold water by about 2 inches. 
  - Let the stock gently simmer for another hour or so, skimming the surface as needed.
  - Then add the bouquet garni (peppercorns, bay leaves, parsley stems and fresh thyme), making sure to gently tuck it underneath the surface. Continue to simmer for about 30 minutes.
  - Simmer for at least 1 1/2 to 2 hours
  - Skim off as much fat as possible from the surface. 
  - Gently remove the solids and discard. 
  - Strain the stock through a sieve lined with a piece of cheesecloth.
  - Cool it over an ice bath.