3 qts. (12 c.) water
3 lbs. uncooked chicken or turkey bones (with some meat on them)
2 lg. onions, chopped
1 med. carrot, chopped
1 celery stalk, chopped

FRESH HERB BOUQUET GARNI:

1 sprig each parsley, thyme, basil, and marjoram
1 bay leaf
celery tops from 1 stalk
1 branch tarragon
2 garlic cloves (optional), sliced

DRIED HERB BOUQUET GARNI:

1 sprig fresh parsley
1/4 tsp. thyme
1/4 tsp. basil
1/4 tsp. tarragon
1/8 tsp. marjoram

Combine all ingredients, except bouquet garni in large Dutch oven or stockpot. Bring to boil. Add bouquet garni (if making a dried herb bouquet garni, place herbs in a double layer of cheesecloth; tie securely). Reduce heat to low. Cover partially and cook about 5 hours, skimming foam from surface every hour. Add additional boiling water if liquid evaporates too quickly.

Strain stock into large pan or bowl and let stand 15 minutes. Carefully skim fat, then strain stock through cheesecloth into another bowl. Refrigerate stock until it congeals on surface. Skim off fat.