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Make the basic stock:
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To make the stock on top of the stove: In a tall narrow stockpot, bring the bones and 3 quarts water to a boil.
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Skim the fat.
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Lower the heat and simmer gently, so bubbles are barely breaking the surface of the liquid, for at least 4 hours and up to 12; add water as needed to keep the bones covered.
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Skim as necessary to remove as much fat as possible.
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To make the stock in the oven: Place a rack on the lowest level of the oven (remove any other racks) and heat the oven to 250F.
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In a tall narrow stockpot, bring the bones and 3 quarts water to a boil.
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Skim the fat.
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Place in the oven for 4 hours; add water if needed.
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Remove and skim the fat.
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Return to the oven for at least 5 hours, and up to
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To make the stock in a slow-cooker: Start with 2 1/2 pounds bones and 6 cups water for a 4-quart cooker.
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Place the bones in the slow-cooker and pour the water over.
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Cover and turn the heat on low.
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Cook for 11 to 12 hours.
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In all methods the bones will be falling apart when the stock is done.
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Strain the stock through a fine-mesh sieve.
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Skim the fat and cool to room temperature.
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Refrigerate for 3 hours.
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Remove the fat from the top of the stock and the sediment from the bottom.
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Use immediately or refrigerate for up to 3 days or freeze.
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Makes 10 cups on top of the stove, 8 cups in the oven, 6 cups in the slow-cooker
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Make the enriched stock:
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Place the necks, hearts, gizzards, backs and wing tips from two 3-pound chickens in a saucepan.
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Add 3 quarts Basic Chicken Stock.
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Bring to a boil.
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Reduce the heat to a low simmer and cook as long as time allows up to 18 hours.
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Top up the liquid from time to time with water, and skim regularly.
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Strain.
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Makes about 10 cups, depending on how long it cooks
