Step 1

Makes 4 Quarts

Step 2

In a large stockpot, combine all the ingredients.  Add enough cold water to cover all ingredients.  Bring the water to a boil and reduce to medium to VERY low temperature, this will help prevent clouding the stock.  Do not cover the pot.  When it comes to a boil, let the stock simmers for about 4 to 5 hours -- just bubbles gently. You don't have to stand around in the kitchen and supervise the stock as it cooks.

Step 3

AS LONG AS IT COOKS VERY SLOWLY!!!

Step 4

Turn off the heat and let the stock cool for 30 minutes.  Use a slotted spoon to remove the chicken bones and veges and discard.  Then, strain the stock through a fine sieve or colander lined with a double layer of cheesecloth.

Step 5

Refrigerate for at least 24 hours

Step 6

The next day scrape all visible fat and discard.  Divide the stock into various sized freezer containers.  The stock will keep for 2 or 3 days in the refrigerator, many months in the freezer.