EXTRA LARGE SOUP POT RECIPES

Plan ahead this method takes 2 days to create the best most richest flavorful stock, far better and cheaper than any canned broth, once you try this you will never purchase cans of broth again! --- this can be done either on a stove top or in a crock pot but start the stock firstly on the stove top then transfer to a crock pot --- the same method may be used for turkey stock use the carcass and leftover legs, thigh and wing bones from your roasted turkey in place of the chicken pieces, also save your carcass and bones from roasted chickens and freeze them to throw in the pot, roasted bones will produce a richer golden colored stock but uncooked chicken works just as well --- I freeze the cooled cooked broth in 2 or 4-cup plastic freezer containers and store in the freezer until ready to use, you may do a quick defrost in the microwave when needed --- yield depends on size of pot and how much water is used, use this broth to make the best tasting chicken soup, don't remove the skins from onions they add color and taste to the stock adding in another onion won't hurt :)

Total Time 28 hours

Prep Time 24 hours

Cook Time 4 hours

Yield 12-15 serving(s)

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 222.1, FatContent 13.9, SaturatedFatContent 4, CholesterolContent 69, SodiumContent 1245.8, CarbohydrateContent 5.5, FiberContent 1.1, SugarContent 1.9, ProteinContent 17.9