Directions0/0 steps made
- Place the chicken bones in a dutch oven or large pot and cover with water.
- 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.
- Strain the stock through a small mesh colander.
- Chill the stock overnight in the refrigerator. The fat will rise to the top and harden so you can just skim it off.