Step 1

Place the chicken bones and chicken skin along with any optional ingredients in a large pot and cover with plenty of water. Bring to a boil and then reduce the heat to a low simmer. Simmer for about 2 hours. The stock is done when the water turns a deep golden color.

Step 2

Crock-Pot Directions: Place all ingredients in the crockpot and simmer on low for 8-12 hours. You can simmer it as long as 48 hours as well. Simply check the level of liquid periodically and add water as needed, so that the stock doesn't go dry.

Step 3

Pour the stock through a strainer into a large bowl or pitcher. Let it cool in the refrigerator overnight. When it is cool, skim the top layer off the stock and discard. It should now be thick and gelatinous, similar to egg whites or loose jello. Transfer to jars and store in the refrigerator for up to a week or in the freezer for several months.