Sassi Chicken Stock

Directions

1. 1
   Put the chicken in a large dutch oven or stewing pot.
2. 2
   Cover with cold water and bring to a slow boil.
3. 3
   Skim off the foam as needed - possibly 2 times in the next hour of cooking time.
4. 4
   After cooking chicken for 2 hours and removing all the foam, add the onions and garlic, WHOLE AND UNPEELED.
5. 5
   Simmer for another 2 hours always making sure there is enough water to cover the chicken.
6. 6
   Let cool slightly and strain all the onion and garlic.
7. 7
   Add one stick of butter to the freshly strained stock, while it is still warm.
8. 8
   Stir to melt and distribute the butter before freezing or using.