Chicken Stock

Servings: 3
Ingredients:

10 lb Chicken wings and backs
2    Whole cloves
2 lg Onions
4    Carrots, peeled
2    Leeks (white part only)
2    Celery stalks
5    Garlic cloves, unpeeled
1 c  Fresh parsley sprigs
2    Bay leaves
1/2 ts Dried thyme, crumbled
1/2 ts Peppercorns

Makes about 3 quarts

Cover chicken with water in stockpot. Bring to boil over medium heat,
skimming surface as necessary. Boil slowly 2 hours, skimming frequently.

Stick cloves into 1 onion. Add to stockpot with remaining ingredients.
Boil slowly 2 hours, adding water as necessary to keep ingredients covered.
Strain stock into heavy saucepan. Boil until reduced to 3 quarts. Cool to
room temperature. Cover and refrigerate. Discard fat from surface before
using. (Can be prepared 3 days ahead and refrigerated, or frozen 2
months.)

Bon Appetite