Recipe by Anthony Kurpjuweit at Jimm’s Steakhouse & Pub

Ingredients

5 pounds chicken bones

3 large yellow onions, unpeeled and quartered

6 carrots, unpeeled and halved 

4 celery stalks with leaves, cut into thirds

To prepare

Place the chicken bones, onions, carrots, celery and any herbs you want in a large 20-quart stockpot. Add 7 quarts of water, and bring to a boil. Simmer uncovered for 4 hours. 

Strain the contents through a colander, and discard the solids. Chill the stock overnight, and remove the surface fat the next day. Use immediately or freeze for up to 3 months.