Chicken Stock

• 6 pounds chicken bones, coarsely chopped (substitute wings if bones or carcasses are unavailable)
• 1 large onion, peeled and chopped
• 1 small carrot, peeled and coarsely chopped
• 1 small celery stalk, coarsely chopped
• 1 whole garlic head, halved crosswise
• 2 thyme sprigs
• 2 flat-leaf parsley sprigs
• 1 teaspoon whole black peppercorns
• 1 bay leaf

1. Put the chicken in a large stockpot and add cold water to cover by 2 inches.
2. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
3. Add all the remaining ingredients.
4. Reduce the heat to low and simmer gently, uncovered, for at least 6 hours or overnight.
5. Strain the stock into a large bowl, and let in cool completely Skim off and discard the clear yellow fat that rises to the surface.
6. Or refrigerate the stock until the fat solidifies, approximately 4 hours, then scrape it off with a spoon.
7. The stock can be refrigerated for up to 3 days or frozen for up to 2 months.

chicken, onion, carrot, celery stalk, garlic, thyme, flatleaf parsley sprigs, whole black peppercorns, bay leaf

Taken from www.cookstr.com/recipes/chicken-stock-31 (may not work)