If using wings, cut each wing at the joint into 3 pieces. In a stockpot or
kettle combine the chicken parts with 14 cups of cold water. Bring the water
to a boil, skimming the froth, add 1/2 cup cold water, and bring the mixture
to a simmer, skimming the froth. Add the onions, stuck with the cloves, the
garlic, the celery, the carrots, the salt, the parsley, the peppercorns, the
thyme and the bay leaf; simmer the mixture, skimming the froth, for 3 hours.
Strain the stock through a fine sieve into a bowl and let it cool to warm.
If a more concentrated flavor is desired boil the stock until it is reduced
to the desired concentration. Chill the stock and remove the fat. Makes
about 10 cups.
