Chicken Stock

Ingredients for Chicken Stock:

4 lb. (2 kg) chicken carcasses
4 oz. (125 g) onions, medium dice
2 oz. (60 g) carrots, medium dice
2 oz. (60 g) celery with leaves, medium dice
2 oz. (60 g) parsnips, medium dice (optional)
2 oz. (60 g) leeks, medium dice (optional)

Bouquet garni:

8 sprigs fresh or ¼ tsp. dried thyme
8 sprigs parley with stems
1 bay leaf
10 black peppercorns
2 whole garlic cloves, unpeeled, crushed
6 sprigs dill, (optional)
½ tsp. whole coriander, (optional)
½ tsp. fennel seeds, (optional)
2 gallons water

Method:

Place the chicken bones in the stockpot.
Place over moderate heat.
As the water comes to a boil lower the heat to a simmer.
Scum will begin to rise. As it does so skim it off with a perforated spoon.
At this point, there are two options:
Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.
Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. (This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken.)
Strain, cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably sized portions.

Notes:
If stock is refrigerated, it must be heated to boiling point for two minutes before every use and every 3 or 4 days or it will sour.

Chicken Stock
Yield: About 1 1/4 gallons

Credit: Cookbook:Chicken Stock