Chicken Stock, Home Made

1. In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme and water just to a boil.
2. Add the bay leaf.
3. Reducei the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored.
4. Straini through a fine sieve into a bowl and use imediately or allow to cool to room temp before refrigerating.
5. This stock keeps in the refrigerator for up to 1 week or can be frozen.
6. Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 141 From: Datei: 05/28.