4 lb Fowl

      1 ea Neck and giblets chopped

      1 ea Onion stuck with 2 cloves

      2 ea Leeks, halved lengthwise

      2 ea Carrots

      1 ea Stalk of celery, halved

      2 ts Salt

      6 ea Parsley sprigs

      1 ea Unpeeled garlic clove

      1 ea Bay leaf

  In a kettle combine the fowl, the neck and the giblets, and 12 cups
  cold water, bring the water to a boil, and skim the froth.  Add 1/2
  cup cold water, bring the stock to s simmer, and skim any froth.  Add
  the onion, the leeks, the carrots, the celer, the salt, and the
  parsley, thyme, garlic clove, and bay leaf and simmer the stock,
  skimming the froth for 2 hours.  Remove the fowl from the kettle,
  remove the meat and skin from the carcass, and reserve the meat for
  another use.  Chop the carcass, return it and the skin to the kettle,
  and simmer stock, adding boiling water if necessary to keep
  ingredients barely covered, for 2 more hours.  Strain the stock
  through a fine sieve into a bowl, pressing hard on the solids, and let
  it cool. Chill the stock and remove the fat.  The stock may be frozen.
   Make 6 cups.