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  1. Place the chicken bones in a dutch oven or large pot and cover with water.


  2. Add the remaining ingredients and bring to a boil. Turn down to a simmer uncovered on low heat letting some of the water boil off for at least 4-5 hours. Leave the pot covered but slightly ajar until the last half hour or so.


  3. Strain the stock through a small mesh colander.


  4. Chill the stock overnight in the refrigerator. The fat will rise to the top and harden so you can just skim it off.