Chicken Post Pie

Step 1

Place all the chicken parts in a 16-quart pot and add cold water to cover by 2 to 3 inches. Bring it to a boil over high heat, about 1 hour, skimming off the foamy impurities every 15-20 minutes

Step 2

As soon as the liquid boils, reduce the heat to low and pull the pot to one side so it is partially off the burner. Simmer for 1 hour 30 minutes, skimming once or twice

Step 3

Add the onions, celery, carrots, bay leaves, peppercorns, and parsley and push them down into the liquid. Continue to simmer for three to five hours, checking once or twice to make sure that the bones are still fully submerged

Step 4

Use a spider skimmer to remove the meat and other solids and discard. Strain the broth through a fine-mesh strainer. Season with salt to taste and let cool.

Step 5

Transfer the cooled broth to storage containers (leaving any sediment in the bottom of the pot) and refrigerate overnight. Spoon off any solidified fat. Store the broth for up to five days in the refrigerator or freeze for up to six months.

Step 6

Done