Ingredients:

2 quarts cold water
4 bay leaves
1 Tblsp shallots, minced
1 clove garlic, peeled and pressed
1 large onion, chopped
2 ribs celery, chopped
2 carrots, chopped
1/2 cup green onions, chopped
1 cube chicken boullion
chicken bones, neck and back
1/2 cup vegetable oil

Saute chicken bones, neck and back in hot vegetable oil until slightly browned. Place the sauteed chicken in a large stockpot with the remaining ingredients. Bring stock to a boil over high heat. Reduce the heat and simmer for 45 minutes. Strain before using. Unused stock can be frozen until needed.