Ingredients

Makes about 10 cups

　　3 pounds chicken wings, backs, necks, and/or bones

　　14 1/2 cups cold water

　　2 onions, peeled and halved

　　2 whole cloves

　　4 garlic cloves, unpeeled

　　1 celery rib, halved

　　2 carrots, halved

　　1 teaspoon salt

　　6 long fresh parsley sprigs

　　12 black peppercorns

　　1/2 teaspoon dried thyme, crumbled

　　1 bay leaf

　　

Step 1

If using wings, cut each wing at joints into 3 pieces. In a stockpot or kettle (at least 6-quart) combine chicken parts with 14 cups water and bring to a boil, skimming froth. Add remaining 1/2 cup water and bring mixture to a simmer, skimming froth.

　　

Step 2

Stick 2 onion halves with 1 clove each and add to stockpot or kettle with remaining ingredients. Simmer stock, skimming froth, 3 hours.

　　

Step 3

Pour stock through a fine sieve into a large heatproof bowl. If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration. Cool stock, uncovered. Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months. Remove fat before using.