Homemade Chicken Stock

3 Pounds Chicken - wings, backs, necks and giblets
2 onions, peeled and quartered
2 carrots, peeled and chopped
2 bay leaves
10 parsley stems
1/2 t black peppercorns
1/2 t dried thyme
16 C water (gallon)

1. Put all ingredients EXCEPT THYME into a large stockpot.
2. Bring to boil and skim the foam that collects on top.
3. Stir in thyme.
4. Reduce heat to low.
5. Cover and let simmer, skimming occasionally, for 2-3 hours.
6. Strain stock into large container, discarding solids.

If stock is not going to be used immediately, cool to lukewarm before refrigerating. Remove to refrigerator. Once cold, remove fat from the surface. Stock can now be frozen up to 2 months.