6 lbs chicken bones
1 gallon cold water
1 lb each celery, carrots and onion, chopped
3 cloves garlic
3 bay leaves
1 Tbsp cracked black peppercorns
Place bones, vegetables and seasonings in a large stock pot. Add cold water and heat slowly. Simmer 4-6 hours. Skim any “foam/scum” that forms on the surface and discard. Strain and place in quart mason jars or plastic storage containers. Chill and store for future use.
note: keeping the oil on the surface of the stock will help preserve its freshness like the wax on top of a jelly jar.