Ingredients

5 pounds chicken bones (or parts, ideally thighs, wings, and/or necks, may be substituted) 

1 medium celery stalk, cut diagonally into thirds 

1 large carrot, cut diagonally into thirds 

3 dried bay leaves 

1 small Spanish onion, cut into large dice 

1 teaspoon dried thyme 

1 tablespoon whole black peppercorns 

3 medium cloves garlic, crushed 

10 cups water, or enough to just cover all ingredients

Preparation

Combine all ingredients in a medium stockpot. Bring to a boil over high heat. Reduce to a simmer, and cook, uncovered, skimming occasionally, for 1 hour. Skim off and discard any impurities that rise to the surface. Strain through a fine mesh sieve, discarding solids.

Cool to room temperature, and skim off any fat that has risen to the surface.