Sassi Chicken Stock

• 2 12 lbs chicken necks
• 2 onions, large
• 1 head garlic
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 14 lb butter

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

chicken necks, onions, garlic, salt, ground black pepper, butter

Taken from www.food.com/recipe/sassi-chicken-stock-332902 (may not work)