Yields 2–3 quarts
3 1/2–5 pounds chicken bones, parts, or leftover carcasses (or a combination, I like to use a leftover carcass along with some fresh wings or feet)
1 large yellow onion, halved lengthwise
2 carrots, halved
2 celery stalks, halved
1 head garlic, halved across the equator
2 bay leaves
5 sprigs of fresh thyme (optional)
6–8 parsley stems
1 whole clove
1 teaspoon coarse kosher salt
Place all the ingredients in a large, deep pot. Add enough cold water to cover the ingredients by two inches and bring to a boil. Reduce to a simmer and cook for 2–4 hours, periodically skimming the surface and discarding any accumulated fat and scum. Add more water if it evaporates too quickly.
Let cool for several hours.
Strain the stock, pressing down hard on the solids (particularly the onion, which will have absorbed lots of liquid). Store in the refrigerator or freezer.