Ingredients

5 pounds chicken bones
10 cups water
1 large onion, cut into 1-inch chunks
2 carrots, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
1 bay leaf
10 peppercorns
1 small bunch parsley stems

Directions

Rinse the bones twice in cold water to remove the blood, then boil the bones in water to cover for 30 minutes. During this time, skim carefully; then add the rest of the ingredients. Continue to simmer very slowly, uncovered, for 4 hours. Cool, strain, then refrigerate overnight, and scrape off the fat. If I want a concentrated stock, I boil the stock until it is half its volume. Refrigerate or freeze until needed.

Variation for Brown Chicken Stock: In the winter, you might want richer flavors. Brown chicken stock is one way to achieve that. Preheat the oven to 450° F. Place the rinsed bones in a roasting pan and roast, stirring occasionally, until brown all over. Transfer to the stockpot and simmer as above for the first 30 minutes. Meanwhile, put the vegetables in the same roasting pan and roast until brown all over, then add to the soup pot. Put the hot roasting pan over medium heat and add 1/2 cup dry white wine or water. Stir and scrape up all the browned bits from the bottom and sides of the pan and pour into the stock. Proceed as above.

Variation for home-style stock: Because I am a chef, I have to write a recipe that gives the correct — from my viewpoint — method. Rinsing the bones and then skimming during the first 30 minutes yields dividends in clarity and refinement of flavor. You can dispense with the rinsing and skimming, however. Just put all the ingredients in a pot, bring to a boil, and follow the recipe from there.