2 1/2 – 3 lbs chicken wings, backs and necks or 1 boiling chicken
2 onions, unpeeled, quartered
7 pints cold water
2 carrots, coarsely chopped
2 celery stalks, with leaves, coarsely chopped
small handful of fresh parsley
3/4 tsp dried thyme
1 or 2 bay leaves
10 black peppercorns, lightly crushed
~Combine the chicken and the onions in a stockpot. Cook over medium heat until chicken and onions are lightly browned, stirring often.
~Add the water, stir. Bring to a boil, skimming as needed
~Add the remaining ingredients, reduce heat, partially cover and simmer for 3 hours
~Strain liquid into a bowl, allow to cool and then refrigerate
~Remove layer of fat prior to using
