Homemade Chicken Stock

Exact quantities simply do not matter in a recipe like this.  Only have 5 pounds of chicken bones?  That's fine. Want to use 6 carrots?  Go ahead.

The exact quantity that this will yield will depend on how long you cook the stock and how far down it reduces. I had about 10 cups of stock.

6 pounds of chicken bones (I had some turkey backs, also)
2 onions, quartered
4 celery sticks
4 carrots
1 tablespoon whole peppercorns
4 bay leaves
a few springs parsley
about 20 cups of water

Equally distribute chicken parts and vegetables on two baking trays (cover your trays in foil to make them easier to clean).  Roast at 400 degrees for about 1 hour. Transfer everything to a very large stockpot and add the rest of the ingredients.  Bring up to a slight boil, lower heat and simmer gently, uncovered for about 2 hours.

Strain into large bowls through a fine sieve.  If you like, strain again through cheesecloth, to remove any finer bits.  Cool completely in the refrigerator. 

After the stock is completely cooled, remove layer of fat from the top.  Transfer to plastic containers and freeze for up to 3 months.

The Italian Dish