Chicken Broth

Ingredients

• 4 pounds carrots cut into chunks
• 3 pounds celery cut into chunks
• 10 pound chickens whole trimmed of fat
• 2 tablespoons parsley dried
• 2 tablespoons rosemary dried crushed
• 1 tablespoon thyme leaves dried
• 3 tablespoons garlic chopped
• 3 tablespoons garlic powder 
• 6  leeks trimmed chopped
• 14 tablespoons sea salt 
• 3 large onions sweet cut into chunks
• 14 quarts water 

Equipment

• pot

Directions

1. Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
2. Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes.
3. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.