If using wings, cut each wing at the joint into 3 pieces. In a stockpot or kettle combine the chicken parts with 14 cups of cold water. Bring the water to a boil, skimming the froth, add 1/2 cup cold water, and bring the mixture to a simmer, skimming the froth. Add the onions, stuck with the cloves, the garlic, the celery, the carrots, the salt, the parsley, the peppercorns, the thyme and the bay leaf; simmer the mixture, skimming the froth, for 3 hours. Strain the stock through a fine sieve into a bowl and let it cool to warm. If a more concentrated flavor is desired boil the stock until it is reduced to the desired concentration. Chill the stock and remove the fat. Makes about 10 cups.