Makes 12 cups
6 quarts water
5 pounds chicken bones, skin and trimmings
2 carrots, peeled and cut into chunks
1 large onion, halved
3 garlic cloves, halved
3 celery stalks, halved
3 fresh thyme sprigs, or 1 teaspoon dried thyme
6 fresh parsley sprigs
3 bay leaves
12 black peppercorns
In a large stockpot, combine the water and the chicken bones, skin and trimmings. Bring to a boil, then reduce heat to a simmer, skimming off the foam that rises for the first 10 to 15 minutes. Cook for 1 hour, then add the remaining ingredients. Raise the heat to bring the liquid to a boil, reduce heat to low, and simmer the stock for 3 hours.
Strain the stock through a fine-meshed sieve and let cool to room temperature, then refrigerate. Remove and discard the congealed layer of fat on the surface. Store in the refrigerator up to 3 days. To keep longer, bring the stock of a boil every 3 days, or freeze it for up to 3 months.
To clarify the stock:
Let the stock cool until it is lukewarm. Blend 3 egg whites together and pour into the warm stock; as the whites coagulate and rise they will trap bits still floating in the stock. When the egg whites have risen to the top and the stock is clear, skim the eggs off the top with a slotted spoon. You can repeat the process if necessary to obtain clear stock.