Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Stewing chicken (5 or 6 lbs)
Or 2 smaller roasting
Chickens (2 1/2 - 3 lbs ea)
Quartered
4 lg Carrots cut into chunks
1 lg Onion; quartered
60 Unpeeled garlic
10 Black peppercorns

Pour 5 quarts water into an 8- to 10-quart pot. Add chicken pieces,
heart, Reduce the heat to medium-low and add remaining ingredients.
Simmer,covered with the lid slightly ajar, for 1 1/2 hours, skimming
as nec Discard the vegetables and bones. Refrigerate for at least 2
hours. Skim the fat from the surface. (The broth can be stored, in
the refrigerator for up to two days or in the

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