Directions

To Cook

1. Boil all ingredients in a stockpot. Once it starts bubbling, lower the heat and let it simmer for the next 2 hrs.
2. Once the master stock is ready, strain it through a strainer to separate stock from solid ingredients. Then discard all solid ingredients.
3. Stock is ready to use or can be divided into containers, and refrigerated once completely cooled. The stock should last from a week to a month when stored in a clean, dry container and refrigerated.