Chicken Stock
3 chicken backs
2-3 pounds chicken necks
5-6 chicken wings
1 cup small diced onion
1 cup small diced celery
1 cup peeled and small diced carrot
1 bay leaf
3 black peppercorns
Ice water
Place all ingredients in a large pot of ice-cold water to cover just 2 inches above chicken and vegetables. Place on high heat until it barely comes to a boil, reduce heat immediately to a nice low simmer, medium-low. Cook for 2-2½ hours. Strain and place in the refrigerator overnight. Skim the fat from the surface and either use the stock within 3-4 days or freeze in sealable containers for up to 3 months.