3 pounds chicken backs, wings, necks, and bones, or a combination
14 1/2 cups cold water
2 onions, peeled and halved
2 whole cloves
4 unpeeled garlic cloves
1 rib celery, halved
2 carrots, halved
1 teaspoon salt
6 long parsley sprigs
12 black peppercorns
1/2 teaspoon dried thyme, crumbled
1 bay leaf
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