Chicken Stock

Chicken Stock

3 pounds chicken backs and necks
2 gallons cold water
2 medium onions
2 celery stalks
2 carrots
2 medium tomatoes
1 bunch parsley stems
2 teaspoons thyme
2 teaspoons marjoram
2 bay leaves
2 teaspoons black peppercorns, crushed
2 teaspoons salt (optional)

Rinse the chicken backs and necks. Wash all the vegetables and chop
roughly into about H-inch pieces. Fill a large pot with the water, add
the chicken backs and necks, and bring to a boil. Turn the heat down to
a slow simmer for 30 minutes. Skim off and discard any impurities that
float to the surface. Add all of the vegetables and all of the spices and
continue to simmer for 1 hour. Do not let the stock come to a rolling boil,
or it may become cloudy. Strain through a fine strainer, cheesecloth, or
coffee filter to remove all particles. Discard the bones and the vegetables.

This stock should be clear, with a slight golden hue. Adjust the seasoning
if desired.
Note: Freeze any remaining stock in small containers for use in other
recipes.