PAUL PRUDHOMME'S BASIC FOWL AND GAME STOCK

About 5 gallons cold water (see Note)
6 medium onions, unpeeled and quartered
1 stalk celery, separated into ribs
1 large head garlic, unpeeled and halved crosswise to expose meat
1½ to 2 pounds bones and necks from the turkey, duck and chicken or use 10 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, pheasants (for all fowl, the giblets, excluding livers, may be used), or other fowl or game

NOTE: Always start with cold water. Enough to cover all the ingredients.

Place all ingredients in a very large stockpot; bring to a boil over high heat, then gently simmer at least 4 hours,
preferably 8 (unless otherwise directed in a recipe), replenishing the water as needed to keep about 4 gallons of liquid in the pan. Strain, cool and refrigerate until ready to use. Makes about 4 gallons. (NOTE: Remember, if you are short on time, that using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.)