Ingredients

• 5 to 6 pounds chicken parts, including 3 pound wings
• 4 quarts cold water
• 1 onion, left unpeeled, quartered
• 8 garlic cloves, left unpeeled
• 1 celery rib, quartered
• 1 carrot, quartered
• 6 long parsley sprigs
• 1 large thyme sprig
• 1 Turkish or 1/2 California bay leaf

Instructions

1. Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot. Skim froth.
2. Reduce heat and cook at a bare simmer, uncovered, skimming froth occasionally, 3 1/2 hours. 3Pour stock through a large sieve lined with dampened paper towels into a large bowl, discarding solids.
3. If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then cover; discard solidified fat before using stock.