1 whole chicken
2 large onions; quartered
4 carrots; peeled, cut in pieces
5 scallions; white part only
1 bunch fresh parsley; with stems
1 bunch fresh cilantro; with stems
3 sprigs fresh thyme
2 bay leaves
3 cloves garlic; peeled
1 tbsp ground cumin
salt
pepper
water

1. Place all the ingredients in a 12-quart pot. Bring to a boil and reduce the heat to medium-low.

2. Skim the film from the stock with a large spoon every hour. Add water as needed. Simmer uncovered for about 5 hours.

3. Strain stock and discard the chicken and vegetables. Store the stock in containers.

4. Refrigerate or freeze until ready to use.