Chicken Stock

Directions

1. 1
   In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth.
2. 2
   Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth.
3. 3
   Add the onion, the leeks, the carrots, the celery, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours.
4. 4
   Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use.
5. 5
   Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours.
6. 6
   Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool.
7. 7
   Chill the stock and remove the fat.
8. 8
   The stock may be frozen.