- 4 whole cloves
- 2 medium-sized yellow onions, peeled
- 6 quarts cold water
- 5 lbs. chicken or turkey parts, on bones (preferably dark meat)
- 3 stalks celery with leaves, coarsely chopped (1 ½ cups)
- 2 large carrots, scrubbed and coarsely chopped
- 6 cloves garlic, peeled
- 4 sprigs fresh thyme, or 2 teaspoons dried thyme leaves
- 2 bay leaves
- 12 sprigs parsley
- ½ teaspoon salt
- Insert 2 cloves into each onion. In a 10 or 12 quart stockpot, bring the water and chicken to a boil over high heat, skimming off any foam.
- Stir in the onions and the remaining ingredients and return to a boil. Lower the heat and simmer, uncovered, for 3 hours.
- Strain the stock through a large sieve into a heatproof bowl and discard the meat, bones, and vegetables.
- When the stock has cooled, cover and refrigerate until cold. Scrape any fat from the surface.
Use refrigerated stock within 3 days, frozen stock within 3 months.