Too much carrot will sweeten
the stock.

1- 5 lb. chicken
2 lb. wings, necks, and feet
2 medium onions, quartered
3 celery ribs with leaves,
halved
1 small carrot, quartered
1 bay leaf
2 sprigs fresh thyme or
1 tsp dried thyme
4 sprigs fresh parsley
6 peppercorns
6 quarts water
---------------------------
Rinse chicken and chicken parts
in colander under cold running
water. Place chicken, chicken
parts, and other ingredients in
a large soup kettle with water.
Bring to a boil over medium heat.
Immediately reduce heat to low
and simmer uncovered 1 1/2 hours,
skimmimg the fat occasionally. Do
not let stock boil. Strain through
a colander lined with cheesecloth.
Let cool; then refrigerate. Lift
off and discard congealed fat.