Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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