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Ingredients

• 4 pounds  chicken leg quarters, cut in half
• 1 small  carrot, peeled and cut into 2-inch pieces
• 1 small stalk  celery, cut into 2-inch pieces
• 1   small onion, root end trimmed, peeled and cut into eighths
• 6 sprigs  fresh parsley
• 2 sprigs  fresh thyme
• 1   bay leaf
• 1 clove  garlic, crushed and peeled
• 20   whole peppercorns
• 20 cups  water

Description

We Love Using Convenient, Store-bought Chicken Broth, But Making Your Own Is Easier Than You Think And The Full Flavor Is Worth The Effort. In This Recipe, We Use Economical Chicken Leg Quarters And Simmer The Stock Long Enough To Develop An Ultra-rich Ta

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