Basic Chicken Stock

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             pounds  bony chicken parts: backs, necks, wings,
  2              large  onions -- quartered
  2                     carrots, with tops -- quartered
  2             stalks  celery, with leaves -- quartered
  2                     parsnips -- quartered
  1               head  garlic -- cut in two crosswise
     1/2         bunch  parsley stems and/or leaves
  4             sprigs  fresh thyme
  1           teaspoon  whole black peppercorn

Place all vegetables, spices and herbs in large stockpot.  Place chicken
on top of vegetables and add enough COLD water to cover chicken by 3

Over high heat, bring liquid to a rolling boil.  Immediately lower heat to
a bare simmer.  Skim any scum off the top of the liquid and discard.
Cover pot tightly and check periodically to make sure liquid is just
barely simmering.

Simmer for at least four hours, preferably longer.  Pour liquid carefully
through a sieve, preferably lined with cheesecloth, into a large bowl.
Cover the bowl with aluminum foil and let cool to room temperature.
Refrigerate overnight.

In the morning, the fat will have solidified into a solid layer on top of
the stock, which should be gelled.  Lift off the fat layer.  At this point
the stock can be spooned into containers for storage.  If desired, heat
stock until just liquid again, pour into nonstick muffin pans, freeze
solid, then unmold into plastic bags and keep frozen until needed.

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Since the vegetables are discarded, the stock has zero grams carbohydrate.