Title: Chicken stock - master chefs
 Categories: Basics, Stock, Masterchefs, New york
      Yield: 4 Quarts
 
      5 lb Chicken, parts, (backs,
           -- necks, carcasses, and
           -- giblets), (no livers)
      2 lg Onions, coarsely chopped
      2 md Carrots, peeled, trimmed
           -- coarsely chopped
      2 lg Celery, stalks, with leaves,
           -- trimmed, coarsely chopped
      2    Garlic, cloves, crushed
      1 bn Parsley, stems
      2    Thyme, sprigs, OR
      1 pn Thyme, dried
      1    Bay leaf
    1/2 ts Salt, coarse
      6    Peppercorns
 
  Wash chicken parts well and place them in a large stockpot.  Add cold
  water to cover by about 2 inches and slowly bring to a boil, skimming
  all of the froth from the surface as it forms. Lower the heat and add
  all of the remaining ingredients except the peppercorns.  Simmer,
  uncovered, for 3 hours.  Add water as needed to cover the ingredients
  and skim when necessary. Add peppercorns for the last fifteen minutes
  of the simmering process. Strain the "soup" into a large bowl through
  a colander lined with a double layer of dampened cheesecloth.  Gently
  press the solids to extract all of the liquid possible. Discard the
  solids and cool the liquid to room temperature. Refrigerate until
  chilled and lift off the solid fat that forms at the surface. Discard
  the fats. Pour the stock into containers for storage, label and date.
  Stock keeps for about 3 days in the refrigerator, and up to six
  months in the freezer.
  
  Yield: 3 to 4 quarts Source: New York's Master Chefs, Bon Appetit
  Magazine :  Written by Richard Sax, Photographs by Nancy McFarland
  :  The Knapp Press, Los Angeles, 1985