Chicken Stock 6 pounds chicken necks, backs, wings, and giblets (no livers) 2 medium onions, coarsely chopped 2 carrots, coarsely chopped 2 ribs celery, coarsely chopped Green tops of 2 leeks, coarsely chopped 12 sprigs of parsley 2 sprigs of thyme 3 bay leaves 1/2 teaspoon black peppercorns Thoroughly rinse the chicken parts under cold running water. Put in a large stockpot, cover with 6 quarts cold water, and bring to a boil over high heat. Skim the top of the stock to remove any foam as it forms. Add the remaining ingredients, reduce to a simmer, and cook, uncovered, for 5 hours, skimming foam every 40 to 60 minutes. Remove the chicken and vegetables with a wire mesh strainer or skimmer and strain the liquid through a cheesecloth-lined strainer into a 4-quart pot or heatproof plastic container. Put the container in ice in the sink or a large bowl until cooled to warm. Refrigerate. When completely cool, skim the fat that congeals on top. Bring to a boil before using. Refrigerate for up to 3 days. Freeze in small containers. Makes 4 quarts. From "Matthew Kenney's Mediterranean Cooking" by Matthew Kenney and Sam Gugino middle eastern recipe index christina m k al-sudairy buy the book!