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Homemade Chicken Stock

3 lb Chicken backs and necks
1 Onion
4 Whole cloves
4 Fresh parsley sprigs
1 Celery stalk, chopped
1 Carrot, chopped
1 ts Dried thyme
1 Bay leaf


In large saucepan, combine 12 cups cold water, chicken, onion, cloves, parsley, celery, carrot, thyme and bay leaf; bring to boil. Skim foam from top. Reduce heat; simmer for 1-1/2 hours.

Strain through sieve, discarding vegetables and chicken bones. Refrigerate for 8 hours. Remove and discard chicken fat from surface.




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