| 1 | Save bones and carcass from roast chicken or any type of use of a whole chicken; save the bones, heart, gizzard, neck, etc. |
| 2 | Put them in a large dutch oven, cover with water up to ? from the top of the pot. |
| 3 | Add all of the ingredients and bring to a boil. |
| 4 | Reduce heat, cover and simmer 4-5 hours. |
| 5 | Check about every ?hour and add water when needed. |
| 6 | The water should turn fatty. |
| 7 | When the neck falls apart and the bones start getting soft it should be done. |
| 8 | Add more seasoning to taste. |
| 9 | Remove the heart and gizzards. |
| 10 | Strain the stock through a colander. |
| 11 | Chop and return the heart and gizzards. |
| 12 | If you want to remove the fat put the stock into the refrigerator until the fat solidifies - spoon off. |
| 13 | If you use a large crockpot instead of a dutch oven, set it to low heat and cook about 12 hours using the above directions. |
