Chicken Stock

4 # fowl or combination of chicken, bones or necks 1 T salt 4 each pepper corns 6 qts water 6 each onions, one studded with 3 cloves 4 each carrots 2 each stalks celery 1 each leek 1 each garlic clove 1 each bay leaf pinch thyme Place the chicken, fowl, and or bones into a large stock pot with the salt and peppercorns. Add the water bring to a boil, reduce the heat, cover and simmer for one hour. Skim the scum occasionally. Add the onion pique, onion, leek, carrots, celery, garlic, bay leaf, and the thyme. Bring back to a boil, reduce heat and simmer uncovered for an additional hour. Strain and degrease.