Chicken Stock

1. 1

   In a large dutch oven combine all ingredients. Over high heat, bring to a boil. Reduce heat to low, cover and simmer for 4-6 hours.

2. 2

   Strain out all ingredients, discard. Put broth in a sealed container and refrigerate overnight. All the fat will rise to the top of the container. Using a sieve lined with cheesecloth strain the broth to remove the fat. Discard the fat.

3. 3

   Broth can be stored in the refrigerator for up to a week or it can be frozen for future use.

* Per serving · 4 servings · Values may vary.

No additional tips available.