Homemade Chicken Stock - cooking recipe

Ingredients

5 to 6 lb. chicken parts
2 ribs celery
1 small turnip (optional, but it improves flavor)
2 large carrots
1 large yellow onion, studded with 2 cloves
6 peppercorns, crushed slightly

Preparation

Use enough cold water to cover everything by at least 2 inches. Don't peel anything.
Wash vegetables and cut into big hunks.
Stud unpeeled onion with cloves and dump everything into a large stockpot.
Cover partially; turn the fire on low and forget it for 6 hours.
When it's done, turn off the fire and let cool a bit. Line colander with cheesecloth; pour stock through cheesecloth into a big pot.
Let cool to room temperature before you jar it up.
Use gravy separator to defat stock.
I freeze 2 ice cube trays with broth and store cubes in plastic bag for when I need small amounts of stock.
I do not salt this.
That way, I can adjust salt when cooking.