Ingredients
4 pounds chicken carcasses including necks and backs
1 large onion quartered
4 carrots, peeled and cut in 1/2
4 ribs celery cut in 1/2
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic peeled
3 gallons cold water


Instructions
Place water, chicken, vegetables, and herbs and spices in large stockpot. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Simmer uncovered for 6 hours.

Strain stock through a cheesecloth into another large stockpot discarding the solids. Cool immediately in a sink full of salted ice water to around 50 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store stock in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Use as a base for soups and sauces.