Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4         pounds        raw chicken bones, including the carcass and necks, rinsed in cool water
8         quarts        water
2         cups          coarsely chopped carrots
1 1/2     cups          coarsely chopped celery
2         cups          coarsely chopped yellow onions
6                       garlic cloves
4                       bay leaves
2         teaspoons     salt
2         teaspoons     black peppercorns
1         teaspoon      dried oregano
1         teaspoon      dried basil
1         teaspoon      dried tarragon

Preparation:

Put the chicken bones in a large stockpot and cover with the water. Add the remaining ingredients and bring to a rolling boil over high heat. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 2 hours. Strain through a fine-mesh sieve and let cool completely. Refrigerate for 8 hours or overnight. The next day, remove any congealed fat from the surface. It will keep in the refrigerator for 3 days, or can be stored in 2 or 4 cup containers in the freezer for up to 1 month.