Rich Homemade Chicken Stock

1 onion, peeled and coarsely chopped

1 carrot, peeled and coarsely chopped

12 parsley stems

1/2 teaspoon fresh or dry thyme

2 bay leaves

2" over the bones. Bring to a boil and immediately reduce heat to a simmer. Simmer slowly until the meat has fallen off the bone and the stock tastes very rich,

5 to 6 hours. As the level of the liquid decreases in the pot, replenish it periodically to maintain the original level.

Strain through a fine mesh strainer into a bowl. Place in the refrigerator and allow the stock to cool completely. When it has cooled, remove the fat from the top with a spoon.

8 to 12 cups