Stock, of the chicken variety

You're not going to like this recipe. It's much easier to open a can (bad) or use those clay-like cube things wrapped in foil (I'd rather eat the foil, thankyouverymuch). However, as stock is the primary ingredient in almost every soup, a main ingredient in countless other dishes, and extends sauces admirably, do yourself a favor, waste less food, and make a big pot of stock.

Ingredients:
Chicken Bones - approximately two pounds.
Chicken Parts - feet, gizzards, beaks, necks, who cares? Anything in this category is a bonus.
Chicken Skin - approximately half a pound
Four large onions
Salt

Preparation:
In a large stock pot, get about three gallons of water heating.

While the water is heating, rinse (but don't peel) the onions.

Halve the onions.

Drop halved onions in the pot.

Separate the chicken bones, making sure to break the spine in several places.


(Optional) Brown the chicken bones in a large skillet. Only really recommended if the chicken parts are raw.

Drop the bones and skin into the pot.

Once the water is boiling, add salt to taste (about a tablespoon should get you there) and stir.

Reduce heat to a low boil, and leave on the heat for about three hours. Add water to the pot if needed.

Taste the stock, and continue cooking until it is the desired strength. Stronger is better. Note that you will need to part a fairly thick fat layer on top to get to the stock beneath.

Once it's ready, pour through a sieve (faster) or cheesecloth (much slower) into a large container. Cool as rapidly as possible.

Once cooled, there will be a solid fat layer on top of the stock. Remove and reserve.

Use immediately or freeze for longer storage.

You're going to need:
A large stock pot (16-20 quart, minimum)
A sieve.
A large storage container.
Freezer-safe storage containers.

Serves:
Makes about two gallons of stock.