Instructions

Place all ingredients in a large stock pot, and cover with "cold" water. Bring to a boil, then lower to a simmer and skim off the fat and impurities that have risen to the top.

Keep simmering for at least 4 hours. (if the water level becomes too low add more water)

Periodically skim off the impurities and fat. Taste the stock. Is it chickeny? If not then simmer longer! Strain through a fine sieve (china cap), cool the stock down gradually! This means do not put it directly into the fridge for cooling. If possible, take the pot off the stove for a few hours and when you do refrigerate your stock leave a lid on top, slightly ajar.

When you are ready to use your stock, skim the fat off the top and discard (or use to make 'Schmaltz' - rendered chicken fat used in frying and other things like Jewish cuisine).

If your stock was extremely well made it will be of a jello like consistency after refrigeration. Can you say Risotto?!!