Chicken Stock

• 6 pounds chicken parts, necks, backs, carcasses, thighs
• 2 medium onions, coarsely chopped
• 2

Rinse the chicken parts, put them in a large stockpot, and cover with cold water. Heat to boiling. Reduce the heat and skim the scum from the surface. Simmer 1 hour. 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.