Rich Homemade Chicken Stock

introduction
No working kitchen should be without reserve of frozen homemade chicken stock. Your own stock will triumph in flavor and performance any store-bought equivalent.
equipment mise en place
For this recipe, you will need a heavy-bottomed 5- to 6-quart stockpot, a chinois, and a large heatproof mixing bowl.
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2pounds chicken wings or necks and backs
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2medium yellow onions, peeled and chopped
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2small carrots, peeled and chopped
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2medium celery ribs, chopped
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4garlic cloves, peeled and halved
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6fresh thyme sprigs or 2 teaspoons dried thyme
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6fresh flat-leaf parsley sprigs and stems
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1Turkish bay leaf
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2quarts spring or filtered water
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Combine all the ingredients in a heavy-bottomed 5- to 6-quart stockpot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently until the stock is rich in flavor, about 3 hours, adjusting the heat as needed.
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Strain the stock through a chinois into a large heatproof mixing bowl. You should have about 1 quart. (If you have less, add water to equal 1 quart; if you have more, return the stock to the stockpot and simmer until it is reduced to about 1 quart.) Discard the chicken bones and vegetables and let the stock cool to room temperature. Cover the cooled stock and refrigerate until the fat congeals on the surface, at least 3 hours, or up to 2 days. Before using, remove the congealed fat from the surface and discard.