2. Bring to a boil over high heat.
3. Reduce the heat and skim off any foam or fat that rises to the surface. Simmer for at least 2 hours, uncovered.
4. Strain and cool quickly. Refrigerate.
5. When the stock is thoroughly chilled, fat will rise to the top and solidify. Remove the solid fat and discard it.
* If you are using bones from a roasted chicken, return the stock to the stove after straining in Step 4, and simmer until it has good flavor.