Homemade Chicken Stock - cooking recipe

Ingredients

3 -6 lbs chicken bones (backs, necks, carcasses, and or or wing tips, amount is very forgiving)
3 quarts water
2 large onions, unpeeled, coarsely chopped
4 stalks celery, coarsely chopped
3 medium carrots, coarsely chopped
4 garlic cloves, crushed
3 dried bay leaves
8 fresh parsley stems (Italian or curly)
6 sprigs fresh thyme
2 teaspoons black peppercorns
1 tablespoon sea salt (or kosher)
1 -2 potato (and or peels will add richness and depth)
1 -2 bell pepper

Preparation

fill very large pot or stock pot with water & chicken bones, bring to boil & skim off froth.
reduce to simmer & add veggies.
let simmer on low overnight or for several hours. don't let it boil to make it taste the best.
Add herbs and seasonings aprox 30 min-1 hr before being done cooking it.
skim froth off as it comes up throughout.
take off of heat source and let cool some before straining. press against the leavings to get out all of the broth.
you can keep it in the fridge for about a week or can freeze in portion sizes for several months. you can boil it to reduce and concentrate flavor. soup will be cloudy and will jell in the fridge. you can skim off the fat that rises to the surface after refrigerating it. don't put in ice bath, can just put straight into fridge as ice bath encourages harmful bacteria more than fridge.