5 pounds chicken backs and wings, or stewing chicken, cut up
3 carrots, cut in 2-inch pieces
2 medium yellow onions, quartered
1 stalk celery, cut in 2-inch pieces
2 teaspoons salt
Bouquet garni:
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried rosemary leaves
1 bay leaf
4 sprigs parsley
2 whole cloves
Water
1. Place chicken, vegetables, salt, and bouquet garni in an 8-quart Dutch oven. Pour in water to cover (about 4 quarts). Simmer covered 2 to 21/2 hours.
2. Strain stock through a double thickness of cheesecloth into a storage container. Taste for seasoning. If more concentrated flavor is desired, return stock to saucepan and simmer 20 to 30 minutes, or dissolve 1 to 2 teaspoons instant chicken bouillon in the stock.
3. Store covered in refrigerator or freezer. Remove solidified fat from top of stock before using.
3 TO 3 1/2 QUARTS
Note: Refrigerated stock is perishable. If not used within several days, heat to boiling, cool, and refrigerate or freeze to prevent spoilage. Stock can be kept frozen up to 4 months.