Makes 4-6 quarts

Ingredients:
5-6 pounds chicken backs, necks, wings and reserved trimmings
3 large carrots, washed, but unpeeled and roughly chopped
2 large onions, roughly chopped
3 celery stalks, roughly chopped
1 head garlic, halved
3 sprigs fresh thyme, or 1 tablespoon dried
1 ½ tablespoons black peppercorns
½ bunch flat leaf parsley, washed
2 bay leaves

Directions:
Rinse the chicken parts under cold water. Place the parts in a large pot, add cold water to cover (about 2 gallons) and bring to a boil. Reduce the heat and simmer. Using a skimmer, remove the surface scum, as it forms. Continue to simmer for 30-45 minutes.

Add the carrots, onions, celery, garlic, thyme, peppercorns, parsley and bay leaves. If necessary, add more water to keep the solids covered. Simmer, uncovered, occasionally skimming off the fat, until the stock is richly flavored, about 3 hours.

Fill the sink with water and add ice. Strain the sock into another pot, discarding the solids, then submerge the pot in cold water. When cooled, refrigerate to chill completely. Remove any remaining solidified fat with a large spoon. Use the stock within 3 days or freeze