Ingredients 5 pound chicken bones, and backs 2 each onions, peeled 1 each leek 1 each carrot 2 each celery, stalks 8 each parsley, sprigs 1 each bay leaf 2 each cloves, whole 1 teaspoon thyme, dried Directions: Combine all ingredients in a 6 quart pot and add water to cover. Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary. Remove and discard the large bones. Pour the stock through a large strainer lined with a double thickness of cheesecloth. Refrigerate the stock until the fat solidifies, then remove and discard fat. Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze. Makes 4 cups.