Chicken Stock

Directions

1. 1
   Peel and halve onions.
2. 2
   Halve celery rib and carrots and crumble thyme.
3. 3
   If using wings, cut each wing at joints into 3 pieces.
4. 4
   In a stockpot or kettle (at least 6-quart) combine chicken parts with 14 cups water and bring to a boil, skimming froth.
5. 5
   Add remaining 1/2 cup water and bring mixture to a simmer, skimming froth.
6. 6
   Stick 2 onion halves with 1 clove each and add to stockpot or kettle with celery, carrots, thyme, and remaining ingredients.
7. 7
   Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.
8. 8
   Pour stock through a fine sieve into a large heatproof bowl and discard solids.
9. 9
   If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration.
10. 10
    Cool stock, uncovered.
11. 11
    Stock keeps, covered and chilled, 1 week or, frozen in an airtight container, 3 months.
12. 12
    Remove fat before using.