Vietnamese Chicken Stock - cooking recipe

Ingredients

2 cups chopped leeks (about 3 leeks)
1 1/2 cups thinly sliced peeled fresh ginger (about 4 oz)
1 1/2 cups chopped celery
3 tablespoons Thai fish sauce
1 teaspoon black peppercorns
10 chicken wings (about 2 1/2 lbs)
8 chicken drumsticks (about 2 1/2 lbs)
2 bunches cilantro, chopped
2 bay leaves
1 medium sweet onion, peeled and quartered (such as Vidalia)

Preparation

Combine all ingredients plus 1 gallon of water in a large dutch oven. Bring to a boil, then reduce heat and simmer 3 hours.
Strain broth through a cheesecloth lined colander into a bowl and discard the solids.