Chicken Stock

My version inspired by 2 recipes, Food Network and Spend with Pennies.

Ingredients

2-4 pounds chicken carcasses, including necks and backs

1 large onion, quartered

4 carrots, chopped

4 ribs celery, chopped

Few sprigs fresh thyme

1/2 cup or so parsley (with stems)

2 bay leaves

1 Tbsp peppercorns

2 whole cloves garlic, peeled

24 cups cold water

What To Do

Combine everything in a large pot. Bring to a boil then reduce to simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.