Rich Chicken Stock

Contributed by Marcia Kiesel

In a small stockpot, cover the chicken parts with 12 cups of water and bring to a boil over high heat. Skim the surface and reduce the heat to low. Add the onion, bay leaf and salt, cover partially and simmer for 1 hour. Slowly strain the stock into a clean pan and boil over high heat, skimming occasionally, until reduced to 8 cups, about 20 minutes. If using immediately, skim off as much fat as possible. Or let the stock cool to room temperature and refrigerate for up to 3 days. Skim off the fat before using.