Chicken legs about 4.5lb(2kg)
5 celery stalks
2 large onions
1tsp whole black pepper berries
1 bay leaf
5 garlic cloves
1/2tsp chili flakes(optional)
2-3 tbl kosher salt(optional)
I listed salt and chili flakes as optional ingredients.
I use chicken legs to make the stock.
Fill the pot with tap water.
Bring to boil, reduce to simmer and simmer for one hour, then remove cooked chicken legs let them cool for a little bit and them remove meat from the bones. Return bones to the pot. Cook for 4-5 more hours. Add more hot water to the pot as it evaporates. Throughout the cooking, remove chicken stock scum that forms on the top. Use a fine mesh sieve, move it around the pot edges, just under the surface to gather scum, then rinse sieve in water and repeat.
Once cooked, drain the stock through a fine mesh sieve. Let cool.
When the meat is cooked it falls of the bones. I use the meat to make chicken salad. You can also use it as a pizza topping, make risotto etc.
Cooled chicken stock can be frozen into ice cube tray or quart containers for later use. You can use small chicken stock ice cube for sauces.