Instructions

1. 1
   Place ingredients in a large stock pot and cover with water. Bring to a boil, then simmer for 4 hours or until chicken is falling off the bone.
2. 2
   Strain broth into another pot and let cool.
3. 3
   Place pot in refrigerator for 24 hours. Fat will rise to the top and congeal. Remove the fat.
4. 4
   If desired, remove meat from the chicken parts. Add it back into the soup or make chicken tacos (be careful to remove all the bones).