Sassi Chicken Stock

1. 1

   Put the chicken in a large dutch oven or stewing pot.

2. 2

   Cover with cold water and bring to a slow boil.

3. 3

   Skim off the foam as needed - possibly 2 times in the next hour of cooking time.

4. 4

   After cooking chicken for 2 hours and removing all the foam, add the onions and garlic, WHOLE AND UNPEELED.

5. 5

   Simmer for another 2 hours always making sure there is enough water to cover the chicken.

6. 6

   Let cool slightly and strain all the onion and garlic.

7. 7

   Add one stick of butter to the freshly strained stock, while it is still warm.

8. 8

   Stir to melt and distribute the butter before freezing or using.

No additional tips available.