Brian's Chicken Stock Recipe
The following is how I make chicken stock. I've researched a few recipes but they seem too complicated. So this is just a simple stock I use for everything from soup to rice.
Place bones, skin, and neck in an 8 qt pot. These can be left-overs from roasting a bird or parts from deboning. Add water to within a couple inches of the top.
Add salt and pepper. I usually use about a tablespoon of salt and 1/2 teaspoon of pepper.
Bring to a boil then turn heat down to a bit above simmer.
Skim the foam off. This will help keep the stock clear.
Simmer a few hours.
I then strain the stock through a mesh strainer.
I typically freeze the stock in 1qt ziplock freezer bags or mason jars. If I'm ambitious I'll can it in a pressure canner.
The longer you simmer the more yummy goodness comes out.