Trim the chicken of most of its fat, reserving about 1 cup (240 ml) of fat pieces. Place reserved fat in bottom of 10 to 12 quart (9.5 L to 11.4 L) stockpot and cook over low-medium heat to render (melt) the fat. This might take a few minutes; don’t rush it; just melt the fat slowly. Add the leeks and sauté over medium heat, stirring often, for about 5 minutes or until leeks are beginning to soften but do not let them brown. Place carrots, parsnips, parsley, thyme, peppercorns, bay leaf and salt into pot, then add chicken pieces.

Add water to cover solids by about 1-inch (2.5 cm). Cover pot and bring to simmer over medium heat; turn heat down adjusting to a low simmer and cook for 3 hours. Skim off any fat or froth that rises to the top during the first half hour. Check occasionally and add water if necessary to keep all solid ingredients just submerged.

When stock is done, pour through a fine wire meshed strainer into a clean pot or container and set solids aside (see Tips). Allow stock to cool to room temperature, then refrigerate overnight. Skim all of the fat off of the surface, then divide stock into airtight storage containers. We find that 1-cup (240 ml) and 2-cup (480 ml) amounts are the most handy. We often also freeze some in ice cube trays, then pop the cubes out and store in the freezer in heavy zip-top bags. Stock can be refrigerated for up to 3 days or frozen for up to 6 months.