5 lb Chicken bones and backs
2 md Onions; peeled
1 lg Leek
1 lg Carrot
2 md Celery stalks
8    Parsley sprigs
1    Bay leaf
2    Whole cloves
1 ts Dried thyme

COMBINE ALL INGREDIENTS in a 6-quart pot and add water to cover. Bring to a
boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours,
skimming the top as necessary. Remove and discard the large bones. Pour the
stock through a large strainer lined with a double thickness of
cheesecloth. Refrigerate the stock until the fat solidifies, then remove
and discard fat. Transfer the stock to conveniently sized containers and
refrigerate for 2 days, or freeze. Makes 4 Cups