How to make it

  • Place the ingredients in a large stewing pot. Cover with water and bring to a boil. Reduce heat and simmer for about 1-1/2 hours. Skim the surface of any solid deposits that rise up. As the liquid reduces, maintain the liquid at about 4 quarts.
  • Since this stock may be used in many other dishes, salt is added, as needed, at the time the stock is used.
  • Remove chicken, pork and bones, then strain the stock into pint or quart jars. Can, freeze or refrigerate as you wish.
  • Note: A whole hen may be substituted for chicken parts, such as, backs, wings, necks, tails, etc. Hens make a richer flavored stock than fryers. Use any chicken and pork meat for other recipes.

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