Ingredients

• 5 pounds chicken bones, rinsed well under cold water
• 3 celery stalks, quartered
• 2 medium carrots, quartered (2 1/2 cups)
• 1 large onion, coarsely chopped (2 1/2 cups)
• 1 large parsnip, peeled and coarsely chopped (1 1/2 cups)
• 1/4 cup fresh Italian parsley sprigs
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 10 whole black peppercorns

Instructions

1. Combine all the ingredients in a large pot, add 4 quarts water, and slowly bring to a boil over medium heat. Skim off the foam that rises to the surface. Reduce the heat and simmer very gently, uncovered, for 4 hours, skimming the surface every 30 minutes or so and adding more hot water if the level gets too low.
2. Strain the stock through a colander and then through a fine-mesh strainer into a bowl or other container. (The stock can be refrigerated, tightly covered, for up to 2 days or frozen for up to 3 months; remove any hardened fat from the surface before using.)