ok... this morning i started a big pot of chicken stock.
one whole chicken, cut into pieces, giblets and other organs removed
one decent handful parsley stems
6 sprigs thyme
2 cloves garlic
2-3 (depending on size) carrots, scrubbed and quartered
one heart of celery, including greens, roughly chopped
2 lg yellow onions, cut first in half and then in thirds
1 bay leaf
enough cold water to cover 1" deep
assemble all the ingredients in at least an 8 quart stockpot. cover with cold water and put over medium heat. cover and heat just till it gets to temperature, then drop the heat all the way down and cover.
cook at a bare simmer for 6-8 hrs. strain out all the chunks and stems and such. cover tightly and refrigerate or freeze or use immediately.