Chicken and Beef Stock

STOCK
2 whole chickens with gizzards, etc., thawed, rinsed OR
6 lbs. beef knuckle and marrow bones
1 jumbo onion, peeled and cut into eighths
2-4 carrots, washed, peeled and ends trimmed
2-4 celery ribs, washed and ends trimmed (if they're fresh and clean you can include ends)
10 cloves garlic, peeled and ends trimmed
water

Dump all ingredients into 20 quart stainless steel stock pot.  Fill to the top with water.  Bring to a boil.

(SKIP FOLLOWING IF MAKING BEEF STOCK)
Boil chicken until meat is tender (approximately one hour).  Remove from stock pot and remove meat from bones.  Divide meat into 14 sandwich bags.  Place sandwich bags filled with chicken meat into a gallon size freezer bag.  Return bones, skin, innards and everything not in sandwich bags to the stock pot.

(FOR CHICKEN AND BEEF STOCK BOTH)
Cook at a slow boil for 24-72 hours.  Remove bones and gristle only.  To increase nutrition, break open marrow bones and add marrow back to stock pot.  Blend skin, fat, and vegetables (remove celery before blending if in GAPS Introduction Diet Stage 1).  Add blended skin, fat, and vegetables to stock pot and stir.  Fill quart size freezer bags with stock. Lay filled freezer bags flat on a cookie sheet to freeze.  When frozen they'll stack better.

To thaw:  Place frozen quart ziploc bag of stock in a bowl.  Cover bag with HOT water until bag can be easily removed.  Place partially frozen stock into pot and pour any already thawed stock in also.  Squeeze stock fat from the ziploc back into the pot. Turn on low heat until stock is thawed.
OR:
Place frozen stock in bag in a container in the refrigerator over night.