Chicken Stock

Chicken Stock
Yield -1 Gallon Stock

5 -7 LBS CHICKEN BONES (Gizzards, hearts, and necks optional, NO Livers)
2 LARGE ONIONS (Quartered with skin on)
2 CARROTS (Chopped into large pieces)

In a large stock pot and over high heat, add water and all ingredients and bring to a boil.

Reduce heat and allow to simmer for 1 1/2 hours. Strain and discard all bones and seasonings, refrigerate broth until stock gels. When the stock has chilled, skim off any grease that may solidify at the top of the stock.

Alternate Method
If a smoke/roaster is available place the bones in a 225F smoker for 1/2 hour before adding to the stock pot. This will give the stock a decidedly smoked and rich flavor. The stock will also appear slightly darker.

Plate Presentation
If a chicken stock is required for table service to your guests, then a warmed gravy boat with ladle will usually suffice.