Chicken Stock

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8 pounds raw or roasted chicken or other poultry bones

6 quarts water

3 carrots, washed and chopped

2 large onions, peeled and chopped

4 stalks celeery, including leaves, washed and chopped

2 leeks, split, washed and sliced

2 tablespoons dried thyme

2 bay leaves

3 cloves garlic, peeled and crushed

1 tablespoon each salt and black peppercorns