China Moon Double Chicken Stock

A lot of work, but it is well worth it.

Day one:
4 lbs fresh chicken bones (necks, backs, wings, feet)
5 quarts cold water
4 slices fresh ginger, quarter sized coins
2 large green onions, cut into 1-inch pieces
2 celery ribs, chopped
1 carrot, peeled and chopped
1 yellow onion, thinly sliced
1 teaspoon white peppercorns
1 teaspoon szechwan pepper

Day two:
4 lbs fresh chicken bones (necks, backs, wings, feet)
2 quarts cold water
3 quarts of single chicken stock, from day one
4 slices fresh ginger, quarter sized coins
2 large green onions, cut into 1-inch pieces
2 celery ribs, chopped
1 carrot, peeled and chopped
1 yellow onion, thinly sliced
1 teaspoon white peppercorns
1 teaspoon szechwan pepper

Rinse chicken bones under cold running water.
Place rinsed chicken bones in a heavy 8-quart stock pot.
Add the cold water and set pot over high heat.
Bring to a near boil.
Reduce heat and simmer for 10 minutes or until there is a thick foam on the surface.
Skim off and discard the foam.
Add remaining ingredients and simmer (very low simmer) for 3-4 hours or until the liquids are reduced by about half.
DO NOT BOIL.
Strain finished stock through several layers of cheesecloth.
Refrigerate overnight and skim off the congealed fat.
This makes about about 12 cups.
The second day use this stock (warning: do not substitute canned) in place of 12 cups of water to repeat the entire stock making process.