Chicken Stock - cooking recipe

Ingredients

4 to 5 lb. chicken necks, backs, wings, etc.
4 qt. water
2 medium carrots, cut lengthwise
1 large onion, quartered
1 or 2 large stems celery
1 clove garlic, minced
1 Tbsp. parsley flakes
2 tsp. salt
1/2 tsp. thyme
2 whole cloves
6 whole peppercorns
1 large bay leaf

Preparation

Simmer all together for 2 hours, uncovered.
Remove bones, veggies, peppercorns, etc.; strain.
Let cool thoroughly in refrigerator; remove fat.
This freezes well.