- 2 to 4 pounds bones with flesh and skin still attached
- 5 quarts water plus more to replenish the pot
- Salt to taste
Place bones in a stock pot and add enough water to cover the bones by a few inches. Bring to a vigorous boil over high heat, then turn the heat down to medium high and keep the water at a boil. Cook for 3 hours or more, occasionally replenishing with more water to maintain the level of liquid in the pot.
When sufficiently boiled, remove all the bones and strain the liquid through a fine mesh sieve. Discard the bones. Skim off the fat from the surface of the broth. Use for soups and other purposes.