Classic White Stock
Rinse bones and wing tips well.
Place into a stockpot, cover with water, and place over a moderate flame, bring to a boil, drain, and rinse.
Return bones to the stockpot, cover with 12 quarts cold water, and place over a medium flame bring barely to a boil, reduce heat to a bare simmer, and skim carefully tie the bay, thyme, peppercorns, parsley, and cloves in cheesecloth.
Add the mirepoix and the sachet simmer gently for 3 to 4 hours, adding water as necessary to cover bones.
Strain through a chinois or cheesecloth cool quickly in a water bath. Cover and chill.
Remove and discard accumulated fat from the top of chilled stock. Return to a low flame and reduce as necessary.
Use as desired.