Chicken Stock

• 2 shallots, finely diced
• 1 leek, finely diced
• 2 celery ribs, finely diced

Combine the diced vegetables in a pan with 4 quarts of water. Add the chicken, thyme, bay leaves, garlic, and celery leaves and slowly bring to a boil. Regularly skim off any impurities that bubble to the surface with a slotted spoon. Allow the stock to simmer just below boiling point for 4 hours. If you have a kitchen thermometer, aim for 200°F. Strain the stock first through a strainer and th