Jewish Chicken Stock

Bring all of the ingredients and 12 cups cold water to a boil in a very large stockpot. (see below)

Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.

Transfer breasts to a plate

Let breasts cool slightly, then remove meat and return bones to stock.

Shred meat to use for other recipes like Matzo Ball Soup

Let cool, tightly wrap, and chill.

Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours.

Strain chicken stock through a fine-mesh sieve into a large saucepan. If your are using another day, store in an airtight container.

Throw away the chicken parts that are left.