Directions

1. Place the chicken bones in a large stock-pot.
2. Add onions and vinegar and enough cold water to cover the bones.
3. Let stand for 30-60 min.
4. Cover and cook on low for 6-12 hours, checking occasionally to ensure that the bones remain covered with water and adding more water as needed.
5. Remove the bones with tongs and a slotted spoon.
6. Strain the stock through a fine-mesh strainer into 2 qt. pyrex measuring containers or large heatproof bowl and its ready to use in your recipes.
7. If not using right away cool to room temp. then refrigerate uncovered for several hours until the fat rises to the top and congeals. If desired, skim off this fat. Store in the refrigerator for up to 5 days or in the freezer for many months.