4 pounds chicken necks backs wings
and carcasses
1 large onion quartered
4 carrots peeled and cut in half
4 ribs of celery cut in half
1 leek white part only cut in half lengthwise
10 sprigs of fresh thyme
10 sprigs of fresh parsley
2 bay leaves
10 pepper corns
2 cloves garlic peeled
2 gallons cold water
Procedure:
Place chicken, vegetables, and herbs and spices in 12 quart
stockpot. Set opened steamer basket
directly on ingredients in pot and pour over cold water. Cook over high heat until bubbles break
through surface of liquid. Turn heat to
medium low so that stock maintains gentle low simmer. Skim scum with fine mesh skimmer every 15
minutes for first hour and then every hour after. Add hot water as needed to keep ingredients covered. Simmer 6 to 8 hours. Strain stock through mesh strainer and
discard the solids.