Chicken Stock

• 1 chicken or 1 chicken carcass or enough wings and giblets for a good stock
• 1 large onion, quartered
• 2 carrots, cut into pieces
• 2 stalks celery with leaves
• 2 bay leaves
• Bunch of parsley stalks
• 2 sprigs of thyme
• Salt and pepper

1. Put all the ingredients for the stock in a large saucepan and cover with about 2 1/2 quarts (10 cups) water.
2. Bring to the boil, remove any scum, then reduce the heat and simmer for 1 1/2 hours.
3. Ladle off any fat from the surface and strain through a sieve, then return to the pan, taste, and adjust the seasoning.
4. Instead of the chicken, have a knuckle of veal or lamb, or 1 or 2 marrow bones with 1/2 pound meat.
5. Blanch the bones in boiling water for 12 minutes, then throw the water out.
6. Then cook as above, with the same other ingredients, for 2 hours.

chicken, onion, carrots, stalks celery, bay leaves, parsley stalks, thyme, salt

Taken from www.epicurious.com/recipes/food/views/chicken-stock-373274 (may not work)