| • | Take a stock pot and put the chicken, vegetables, table salt and pepper in it.
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| • | Pour water so that the ingredients get immersed. Heat the pot and bring in water to boil.
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| • | Once boiled, skim off the impurities that have seemed on the surface. Now, reduce the burn to normal simmer.
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| • | Let it boil revealed for at minimum 4 hours. Occasionally, skim off the froth that comes to the surface.
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| • | After the due time, take aside the bones and chicken, and strain the stock.
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| • | If making stock for future use, reduce the stock by boiling it for some other few hrs so as to make it more concentrated and easy to store.
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| • | Otherwise, Chicken Stock is ready to relish.
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