Chicken Stock - cooking recipe

Ingredients

3 quarts water
3 lbs chicken necks, backs and wings
1 large carrot, trimmed,halved
1 celery rib, halved
1 large onion, sliced
bouquet garni (1 sprig parsley, 1 bay leaf, 1/4 teaspoon dried thyme, and 3 peppercorns, all tied in cheesecloth)

Preparation

Heat all ingredients in a large stockpot to boiling.
Reduce heat; simmer, partially covered, 3 to 4 hours, skimming surface occasionally and adding water if needed to keep ingredients immersered.
Strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids.
Cool stock to room temperature; refrigerate, covered, until cold.
Remove and discard fat from surface.
Stock can be refrigerated, tighly covered, up to 3 days or frozen up to 2 months; reheat to boiling before using.