Place the chicken bones in a large stockpot, and add enough cold water to cover by 2 inches. Bring the liquid to a boil over medium-high heat, skimming off any foam that rises to the surface. Add remaining ingredients. Reduce heat to low, and gently simmer stock, uncovered, until it is very flavorful, at least 6 hours.

Set a sieve over a large bowl; strain stock. Let cool completely. Skim and discard the clear yellow fat that rises to the surface. (You may prepare turkey stock up to 4 days ahead, and store, refrigerated, in an airtight container, or freeze up to 3 months.)

Makes about 2 1/2 quarts.

Doubleday - $45" Yield: "2 1/2 quarts"

Per serving: 139 Calories (kcal); 2g Total Fat; (8% calories from fat); 7g Protein; 30g Carbohydrate; 0mg Cholesterol; 133mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates