Chicken Stock – Liquid Gold! – Lauren Groveman

Ingredients

• About 6 to 8 pounds assorted bony chicken parts, skin left intact (backs, necks wing tips, feet, etc.) and, if available, a cooked chicken or turkey carcass
• Salt, as needed
• 1 large stewing hen (optional) with neck and gizzard (no liver), well rinsed
• About 16 cups assorted scrubbed and cut up aromatic vegetables: large unpeeled yellow onions, root ends removed, leeks, carrots, celery, unpeeled garlic cloves
• 1 tablespoon whole black peppercorns
• A few sprigs parsley
• Generous pinch crumbled dried thyme (optional)