Step 1

In a large stock pot, add the chicken, onion, carrots, celery, rutabaga, turnips, parsnips, garlic, parsley, bay leaves, salt, and pepper.

Step 2

Cover the ingredients with enough water to cover all the ingredients. Approximately 2 gallons of water.

Step 3

Bring to a boil then lower the heat to simmer, cover and let cook for 3-5 hours.

Step 4

Remove from heat and let cool. Pour the stock through a strainer to remove the solids.

Step 5

If not using immediately, transfer to freezer safe containers for up to 6 months.