Chicken Stock

This make about 3 quarts of stock and freezes well.

8lbs. chicken bones
2 onions, coarsely chopped
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 cloves garlic, peeled
1 tsp. black peppercorns
4 sprigs fresh thyme or 1 tsp. dried
1 bay leaf (I like the flavor of bay so I usually use 2 or 3)

Combine all the ingredients in a large stock pot and add 5 quarts of cold water. Bring to a boil, reduce the heat, and simmer uncovered for 4 hours, skimming frequently. Strain through a fine sieve. Chill immediately in an ice bath or in the refrigerator. Once chilled, skim off the fat.