Have a butcher select 2 pounds of chicken bones and 2 pounds of chicken necks, wings and gizzards. Place all ingredients in a 2 gallon stock pot. Bring to a boil, reduce to a simmer and cook 1 hour.
During cooking process, skim off all impurities that rise to the surface of the stock. Strain through cheesecloth or a fine sieve and allow stock to rest for 30 minutes. Skim off all oil that rises to surface of stock.
Return stock to a low boil and reduce to 2 quarts.