Serves:

Ingredients:

5 lb Chicken bones and backs
2 md Onions; peeled
1 lg Leek
1 lg Carrot
2 md Celery stalks
8 Parsley sprigs
1 Bay leaf
2 Whole cloves
1 ts Dried thyme

Method:

COMBINE ALL INGREDIENTS in a 6-quart pot and add water to cover.
Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary.
Remove and discard the large bones.
Pour the stock through a large strainer lined with a double thickness of cheesecloth.
Refrigerate the stock until the fat solidifies, then remove and discard fat.
Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze.
Makes 4 Cups