Chicken Stock

rich in gut healing nutrients, amino acids, minerals and vitamins. if you use a fresh, whole chicken, cook the stock for no more than 2 hours.

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Step 1

Place all the ingredients in an 8-quart stockpot, cover, and bring to a gentle boil, then reduce the heat to low and simmer for 6 to 8 hours.

Step 2

Strain the stock through a large stainless steel colander into a large bowl or another 8-quart pot.

Step 3

Discard the solids in the strainer.

Step 4

Pour the stock into quart jars, cover, and refrigerate for up to 5 days, or freeze for longer storage.