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Photo by: Joseph De Leo
Put the chicken in a large stockpot and add cold water to cover by 2 inches. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Add all the remaining ingredients. Reduce the heat to low and simmer gently, uncovered, for at least 6 hours or overnight.
Strain the stock into a large bowl, and let in cool completely Skim off and discard the clear yellow fat that rises to the surface. Or refrigerate the stock until the fat solidifies, approximately 4 hours, then scrape it off with a spoon.
The stock can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrients per serving (% daily value)
Nutritional information is based on 10 servings.
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