Basic Chicken Stock

• 5 pounds chicken feet and chicken wings
• 1 Spanish onion, quartered
• 1 large carrot, peeled and cut into large pieces
• 1 celery rib, cut into large pieces
• 1 tablespoon black peppercorns

1. Put the chicken in a tall stockpot (10 quarts) and fill the stockpot with 10 cups water, or enough to cover the chicken liberally.
2. Bring the water to a boil over high heat, skim off and discard the gray foam that rises to the top, and continue to boil until you have skimmed the foam two or three more times.
3. Add the onion, carrot, celery, and peppercorns, reduce the heat, and simmer the stock for about 2 hours, until the water has reduced by half.
4. Pour the stock through a fine-mesh strainer and discard the chicken and vegetables.
5. Use the stock or set it aside to cool to room temperature.
6. Transfer the stock to an airtight container, or several smaller containers, and refrigerate for up to several days or freeze for up to several months.

chicken feet, onion, carrot, celery, black peppercorns

Taken from www.epicurious.com/recipes/food/views/basic-chicken-stock-393546 (may not work)