Henrietta's Homemade Chicken Stock
In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme and water just to a boil.
Add the bay leaf. Reduce the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored.
Strain through a fine sieve into a bowl and use imediately or allow to cool to room temp before refrigerating.
This stock keeps in the refrigerator for up to 1 week or can be frozen.