Rich Chicken Stock - cooking recipe

Ingredients

4 lb. chicken backs, necks and wing tips or bones in any combination
4 qt. water
1 whole onion, unpeeled and split
2 ribs celery, cut into chunks
1 carrot, unpeeled and cut into chunks
1 tsp. dried thyme or 2 sprigs fresh thyme
6 peppercorns
stems from 1 bunch parsley
salt and freshly ground black pepper to taste

Preparation

Bring chicken and water to a boil in a stockpot.
Reduce to a simmer, and skim off any scum that rises to the surface.
Add remaining ingredients and simmer for about 1 1/2 hours.
Strain and discard all solids.
Refrigerated, stock keeps for 3 to 4 days.
It also freezes well.
Makes approximately 3 quarts.