Cakebread Cellars Chicken Stock

• 6 pounds chicken backs or wings, or a combination
• 2 yellow onions, coarsely chopped
• 2 carrots, chopped
• 1 celery rib, chopped
• 4 cloves garlic, smashed
• 3 sprigs flat-leaf parsley
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 black peppercorns

1. Place the chicken in a large stockpot.
2. Cover with 3 quarts cold water and bring to a boil over high heat, skimming any foam.
3. Add the onions, carrots, celery, garlic, parsley, thyme, bay leaf, and peppercorns.
4. Return to a boil.
5. Adjust the heat to maintain a bare simmer and cook, uncovered, until the flavor is rich and concentrated, 4 to 6 hours.
6. Strain into a large bowl set in an ice-water bath.
7. When chilled, transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 2 months.

chicken backs, yellow onions, carrots, celery, garlic, parsley, thyme, bay leaf, black peppercorns

Taken from www.epicurious.com/recipes/food/views/cakebread-cellars-chicken-stock-388260 (may not work)