5 lbs. chicken bones
10 cups cold water
1 large onion, cut into 1 inch chunks
2 carrots, cut into 1 inch chunks
2 celery stalks, cut into 1 inch chunks
1 bay leaf
10 peppercorns
1 small bunch parsley stems
Directions:
Rinse the bones twice to remove blood.
Boil the bones in cold water, covered, for 30 minutes, skimming the surface to remove scum.
Add the rest of the ingredients and continue to simmer, uncovered, very slowly for 4 hours.
Cool, strain and defat. Refrigerate or freeze until needed.
Chef's note: Always start with cold water when making chicken stock for a clearer finished product.
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