Le Bec-Fin Chicken Stock

• 5 quarts water
• 5 pounds chicken legs or wings
• 1 medium red onion, chopped
• 1 large carrot, chopped
• 1 large celery rib, chopped
• 1 unpeeled head of garlic
• 1 bay leaf

1. Combine all the ingredients in a large pot and bring to a simmer over moderate heat.
2. Cook gently for 1 1/2 hours, skimming occasionally.
3. Strain, then boil to reduce to 10 cups if necessary.

water, chicken, red onion, carrot, celery, head of garlic, bay leaf

Taken from www.foodandwine.com/recipes/le-bec-fin-chicken-stock (may not work)