Ingredients

Makes about 10 cups

　　2 onions

　　1 celery rib

　　2 carrots

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

　　14 1/2 cups cold water

　　2 whole cloves

　　1/2 teaspoon dried thyme, crumbled

　　4 unpeeled garlic cloves

　　1 teaspoon salt

　　6 fresh parsley sprigs with long stems

　　12 black peppercorns

　　1 bay leaf

　　

Step 1

Peel and halve onions. Halve celery rib and carrots. If using wings, cut each wing at joints into 3 pieces. In a stockpot or kettle (at least 6 quarts) 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.Stick 2 onion halves with 1 clove each and add to stockpot or kettle with celery, carrots, and remaining ingredients. Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.

　　

Step 2

Pour stock through a fine sieve into a large heat proof bowl and discard solids. 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.