Chicken stock, home made

Ingredients

 * 2 lbs Chicken bones, 1 kg, rinsed
 * 2 onions, roughly chopped
 * 2 carrots, roughly chopped
 * 3 celery, roughly chopped
 * 4 thyme
 * 8 cup water, 2 l/64 fl oz
 * 1 bay leaf

Directions
Recipe by: caprial"s cafe favorites, chef caprial pence, pg 141 in a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme and water just to a boil. Add the bay leaf. Reduce the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored. Strain through a fine sieve into a bowl and use imediately or allow to cool to room temp before refrigerating. This stock keeps in the refrigerator for up to 1 week or can be frozen