Chicken/Poultry Stock

• 5 pounds chicken backs including necks and bones
• 1 large onions quartered
• 4 large carrots washed and halved
• 2 each bay leaves
• 4 stalks celery leaves and all, halved
• 18 cup parsley leaves about a small handful, stems are OK
• 18 cup thyme sprigs about a small handful
• 1/2 teaspoon black peppercorns about 10 or so, cracked or not
• 2 cloves garlic peeled and mashed with the side of your knife
• 2 gallons water cold

1. You can use any combination of chicken, turkey and even duck etc.
2. Combine all ingredients in a large stock pot and bring to a boil over medium heat.
3. In the first 10 to 15 minutes foam will begin to float to the top and should be removed by skimming with a large spoon or a fine mesh wire strainer.
4. Reduce to low heat and simmer covered for about 6 hours.
5. Continue to skim if necessary.
6. After about 6 hours of cooking remove from heat, cool in an ice water bath (unless you're using Pyrex, in which case you'll need to wait about 6 years for it to cool naturally.)
7. Once cool strain out the solids and place in the refrigerator until completely cool (usually overnight.)
8. The next day remove the fat, which will have solidified, and put the broth into airtight containers which can be stored in the fridge for about a week or frozen for about three months.
9. Before using the broth in your recipes I recommend bringing it to a brief boil.

chicken backs including, onions, carrots washed, bay leaves, stalks celery, parsley, thyme, black, garlic, water cold

Taken from recipeland.com/recipe/v/chicken-poultry-stock-51393 (may not work)