Basic Chicken Stock

• 3 pounds chicken bones (neck, backs and gizzards, skinless or with as little skin as possible)
• 6 quarts lukewarm water
• 1 tablespoon herbes de Provence (see note)
• 1 large onion, peeled and cut into 4 pieces
• 12 whole cloves
• 1 teaspoon celery seed
• 1 tablespoon dark soy sauce

1. Place the bones and the water in a large stockpot, and bring to a boil over high heat.
2. Reduce the heat and boil gently for 30 minutes.
3. Most of the fat and impurities will come to the surface during this time; skim off and discard as much of them as you can.
4. Add the remainder of the ingredients, return the liquid to a boil and boil gently for 2 hours.
5. Strain through a fine-mesh sieve or through a colander lined with a dampened cloth kitchen towel or dampened paper towels.
6. Allow the stock to cool.
7. Then remove the surface fat and freeze the stock in plastic containers with tight-fitting lids.
8. Use as needed.

chicken, water, herbes, onion, cloves, celery, soy sauce

Taken from cooking.nytimes.com/recipes/11566 (may not work)