White Chicken Stock

1 case chicken bones. Fresh. Add them to a stock pot just large enough. Fill with cold water, bring to a boil and simmer 2 to 3 hours max. Also make sure when cooking the stock, and all stocks, to skim the entire time the floating impurities. Add standard mire poix and dry spices. Cook 45 more minutes, strain. Cool and label. Carrot, celery, onion, fennel, leek, garlic. For dry spices and herbs: black Peppercorns, fennel seeds, thyme, bay leaves.