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1
Rinse the poultry pieces in a colander under cold running water, and drain them well.
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2
Place them in a stockpot with an 8-to-10-quart capacity.
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3
Pour in the 5 quarts water, and bring to a boil over high heat.
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4
Boil for a minute or two and you will see foam rising to the surface.
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5
Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface.
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6
Add the remaining ingredients except the salt to the pot.
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7
Bring to a boil, then lower the heat to a simmer.
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8
Cook, partially covered, 2 to 3 hours, skimming off the foam and fat occasionally.
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9
Strain the broth through a very fine sieve, or a colander lined with a double thickness of cheesecloth or a clean kitchen towel.
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10
If you plan to use the stock right away, wait a minute or two and spoon off the fat that rises to the surface.
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11
The last little traces of fat can be swept off the surface with a folded length of paper towels.
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12
It is much easier, however, to remove the fat from chilled stockthe fat will rise to the top and solidify, where it can be easily removed.
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13
For a rich meat stock, simply substitute 3 pounds meaty veal and beef bonessuch as beef shin, veal shank bones, and/or short ribsfor 2 pounds of the chicken or capon parts and all the turkey wings.
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14
Continue as described above.
