• Cut onions into quarters, carrots and celery in half. Set aside.

  (If using uncooked bones, rinse chicken bones and feet to remove any impurities.)
• Place bones, skin, juices, and feet in large stock pot.
• Fill stock pot with cold water until about 1-inch from the top.
• Slowly heat water to a gentle simmer and skim the top to remove any impurities.
• Add onions, carrots, celery, and herbs.
• Continue to skim to remove any impurities that float to the top of the water often.
• Let simmer for 12-16 hours.
• Once stock is done, use a large strainer to remove the larger bits – chicken bones, onion, etc.

  Then once the big pieces have been removed, strain through a fine mesh strainer, such as a chinois.
• Portion into whatever containers for storage, it recommended to cool liquid quickly using an ice bath before freezing or storing in fridge.

Notes:

• Stock will remain good in the fridge for 1-2 days, or in the freezer for longer storage.
• If you use mason jars in the freezer – only fill ¾ of the way full (just below the curve of the top of the jar) or the jar may break when the stock freezes. I have done this too many times to count!