Ingredients:6 lbs chicken bones1 gallon cold water1 lb each celery, carrots and onion, chopped3 cloves garlic3 bay leaves1 Tbsp cracked black peppercornsDirections: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.
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