Place all ingredients into a large stock pot and cover with 7 quarts of water. Bring to a boil, then reduce heat and simmer for 4 hours. Strain and discard all vegatables, herbs, and peppercorns. Store stock in air tight containers and freeze. Use cooked chicken for other recipes.
Originally Submitted
8/25/2011
0 Out of 5 from
0 reviews
You can add this Chicken Stock recipe to your own private DesktopCookbook.