Instructions: Place the chicken bones in a large stockpot, and add enough cold water to cover by 2 inches. Bring the liquid to a boil over medium-high heat, skimming off any foam that rises to the surface. Add remaining ingredients. Reduce heat to low, and gently simmer stock, uncovered, until it is very flavorful, at least 6 hours.

Set a sieve over a large bowl; strain stock. Let cool completely. Skim and discard the clear yellow fat that rises to the surface. (You may prepare turkey stock up to 4 days ahead, and store, refrigerated, in an airtight container, or freeze up to 3 months.)

Makes about 2 1/2 quarts.

Yield: 2 1/2 quarts

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