Rinse the chicken parts, put them in a large stockpot, and cover with cold water. Bring to a boil, reduce the heat, and skim the scum from the surface. Simmer 1 hour. Then add the remaining ingredients and simmer gently uncovered, 4 to 5 hours.
Remove the solids with a slotted spoon or Chinese skimmer. Pour the stock through a cheesecloth-lined strainer. Let cool, then refrigerate until cold. Remove the layer of fat from the top.
For a richer stock, gently boil the stock uncovered until reduced by half. Let cool and refrigerate or freeze.
© 1992 Joyce Goldstein. All rights reserved.