approx 15 cups wateror enough to cover the chicken
Instructions
Place all of the ingredients in the largest pot you have. Fill the pot with enough water to cover the chicken.
Bring everything to a boil, and then reduce the heat to low. Cover the pot and let it simmer for 4 hours.*
After 4 hours remove the chicken and vegetables from the pot. The chicken can be shredded and saved for another use.
Pour the stock through a mesh strainer into a big container. Transfer the container with the stock to the fridge and refrigerate for approximately 2 hours until it has completely cooled and the layer of fat can easily be removed with a spoon from the top and thrown away.
The chicken broth can be stored in the fridge for up to 5 days or in the freezer for 6 months.
Notes
*To make this in a slow cooker, cook it on low heat for 6 hours or high heat for 3-4 hours.