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Serves : MAKES 7 CUPS

How to Make It


In a large nonreactive saucepan, combine all of the ingredients with 11 cups of water and bring to a boil over high heat. Reduce the heat to moderately low and simmer for 50 minutes. Remove from the heat and strain the stock into a clean saucepan.

Make Ahead

The stock can be made up to 3 days ahead; refrigerate and cover. Or freeze for up to 1 week.

Serve With

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