What I do for smoked chicken stock is save the bones from a few smoked chicken (just keep them in the freezer until you're ready to make the stock). Put the bones in a large stock pot and cover with cold water. Add some chopped carrots, chopped celery, peel and chopped yellow onion, bay leaves, whole peppercorns and some fresh thyme and rosemary. Bring to a low boil, reduce heat, partially cover and simmer for two to three hours, skimming occasionally.
Remove the stock from the stove and strain through a cheesecloth-line colander. Return the stock to the stove and simmer until reduced by one-half. Cool and refrigerate overnight. Skim the congealed fat from the stock and portion the stock in freezer-safe containers. Freeze until ready for use. (I also put the stock in ice cube trays, freeze it and transfer the cubes into zip-top freezer bags. One or two cubes will be enough for gravy or sauces.)
Refrigerated and covered the stock will keep for three days; frozen for three months (if it lasts that long).
