Prep 1 hr
Cook 1 hr
My mom bought what she thought at the time was the biggest stockpot ever in 1998, and this is the first thing she made in it. I've always loved it and I make it when I can in my own 16 quart pot! It freezes really well, so don't be afraid to make it all. Cook the chicken a day ahead so you can refrigerate the broth to skim the fat off easier. Thanks Mom!!
- 2 whole chickens
- 2 -3 old leftover celery ribs
- 1 old leftover carrot
- 1 small onion, quartered
- 1 quart chicken broth, additional
- 5 lbs potatoes, peeled and diced
- 1 head celery, diced
- 6 (1 lb) bags frozen white corn
- 4 (1 lb) bags frozen corn (yellow)
- 5 chicken bouillon cubes (I use low sodium)
- Fill 16 quart stockpot half full of water.
- Add chickens, leftover celery and carrot, and onion slices.
- Boil until chickens are just about falling apart.
- Remove chickens and allow to cool completely.
- Strain broth and refrigerate overnight or until the fat floats.
- Skim off most of the fat and put the broth back into the 16 quart pot.
- Pick meat off the chickens and cut into small pieces, set aside.
- Cook broth, additional broth, fresh celery, and potatoes until potatoes are semi-soft.
- Add chicken and simmer for an additional half hour or so.
- Add frozen corn and boullion and simmer until desired consistency is reached.
- Serve hot or allow to cool, pack into containers, and freeze.
- The longer this is allowed to sit, the better it is!
Very good! I would reduce the amount of corn next time! 10 pounds of corn is a LOT of corn.