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Ris's Chicken Stock


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1 3 3/4-pound whole chicken, plus the neck and heart (discard the liver)

5 quarts water

1 (12-ounce) onion, coarsely chopped (3 cups)

3 large stalks celery, coarsely chopped (2 cups)

2 medium (unpeeled; just over 8 ounces) carrots, cut into chunks (2 cups)

2 bay leaves

1 teaspoon (about 20) whole black peppercorns

2 tablespoons kosher salt (to flavor the chicken)

3 to 4 stems mixed herbs, such as sage, thyme and flat-leaf parsley, tied with kitchen twine into a bouquet garni

1 1/3 pounds smoked ham hocks

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