Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            pounds  chicken bones
  12            quarts  water
  2               cups  onion
  1                cup  carrot
  1                cup  celery
  1                     bay leaf
     1/4      teaspoon  dried thyme
     1/4      teaspoon  black peppercorns
  6                     parsley
  2                     clove

Preparation:

rinse bones and wing tips well place into a stockpot, cover with water, and place over a moderate flame bring to a boil, drain, and rinse return bones to the stockpot, cover with 12 quarts cold water, and place over a medium flame bring barely to a boil, reduce heat to a bare simmer, and skim carefully tie the bay, thyme, peppercorns, parsley, and cloves in cheesecloth add the mirepoix and the sachet simmer gently for 3-4 hours, adding water as necessary to cover bones strain through a chinois or cheesecloth cool quickly in a water bath cover and chill remove and discard accumulated fat from the top of chilled stock return to a low flame and reduce as necessary use as desired note: variations include use of veal bones, beef bones, lamb bones, turkey bones, or ham bones - when using beef or veal bones, simmer for 6-8 hours, turkey or lamb, simmer 3-4 hours

Nutritional Information:

12 Calories (kcal); trace Total Fat; (13% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 23mg Sodium