Chicken Stock Santa Fe
4 ounces  Chopped Green Chiles
3 pounds chicken pieces – necks and wings
4 quarts water
2 stalks celery, peeled and sliced
1 carrot, sliced
1 onion, quartered
1 clove garlic, minced
1 bay leaf
1½ teaspoon thyme
½ bunch parsley
½ teaspoon white peppercorns
Place the chicken parts and water in a stock pot. Bring to a boil over high heat. Lower the heat to simmer and skim the foam from the top of the water for the first 15-20 minutes of simmering. Next, add the rest of the ingredients. Stir, cover and simmer for 4 to 8 hours skimming occasionally. Allow the stock to cool, discard any fat and it is ready to use. This stock will keep in the freezer beautifully.
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