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Export 8 ingredients for grocery delivery
Step 1
Makes 4 Quarts
Step 2
In a large stockpot, combine all the ingredients. Add enough cold water to cover all ingredients. Bring the water to a boil and reduce to medium to VERY low temperature, this will help prevent clouding the stock. Do not cover the pot. When it comes to a boil, let the stock simmers for about 4 to 5 hours -- just bubbles gently. You don't have to stand around in the kitchen and supervise the stock as it cooks.
Step 3
AS LONG AS IT COOKS VERY SLOWLY!!!
Step 4
Turn off the heat and let the stock cool for 30 minutes. Use a slotted spoon to remove the chicken bones and veges and discard. Then, strain the stock through a fine sieve or colander lined with a double layer of cheesecloth.
Step 5
Refrigerate for at least 24 hours
Step 6
The next day scrape all visible fat and discard. Divide the stock into various sized freezer containers. The stock will keep for 2 or 3 days in the refrigerator, many months in the freezer.
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