Chicken Stock
Makes about 2 quarts

4 pounds of any combination of chicken parts, giblets, or bones, including skin but excluding the liver
2 ribs celery (including leaves), cut into 1-inch pieces
10 parsley stems, cut into 1-inch pieces
2 medium carrots, scrubbed and cut into 1-inch chunks
10 whole black peppercorns
2 bay leaves
2 medium onions, peeled and cut into quarters
2 sprigs fresh thyme or 1/2 teaspoon dried thyme

1. Put chicken and vegetables in a pot with 4 quarts of cold water. Bring to a boil over moderate heat. Before it reaches a full boil, skim off the scum that forms on the top with a ladle or large, deep spoon.

2. Reduce heat to simmer, add seasonings, stir and cook 3 hours at a bare simmer, stirring occasionally.

3. Line a colander or large sieve with a double thickness of cheesecloth. Strain stock through cheesecloth, pressing out as much juice as possible from solids with the back of a ladle or spoon. Refrigerate until cold and skim off any fat that has risen to the top.