RECIPES
• Fresh herbs give this soup layers of flavor. • Gluten-Free. • Deeply nutritious!
• Chickens • Carrots • Leeks • Celery
Add all chicken stock ingredients ( 2 whole raw chickens, veggies and herbs) to a 12-quart large stock pot—there is no need to cut the veggies except the garlic, which I cut in half.
Simmer all ingredients on low, loosely covered, for approximately 2 hours or until Chicken Temps at 165 degrees with a meat thermometer.