I love new things that have to do with cooking or my kitchen in general and I received one in the mail today.  I have been waiting for it to arrive with great anticipation.  I had several chickens in the freezer just waiting for it. 

Ain't it purty :)  It's a 16 quart stockpot.  It arrived on Tuesday but, had to sit on the counter waiting patiently for me to use it.  That day is today.  Back in February I posted a shredded chicken recipe by www.momsbyheart.com .  I decided when I did that recipe I needed a bigger pot to be able to do two chickens in one pan because, I had to use two pans last time and there was little room left in the pans and I had to keep an eye on them.

Like I said before this is a great way to have cooked chicken in your fridge and after I shredded the chicken I put the bones back in the pot and made chicken stock.  I am already in love with this pot :)

Since I did two chickens at once I doubled the recipe ingredients:
2 3-4 pound chicken's
2 onions, chopped into chunks
4 carrots, chopped into chunks
4 ribs celery, chopped into chunks
2 Tbls. whole peppercorns
1 head of garlic, sliced in half
1 Tbls. dried parsley leaves
2 Tbls. seasoned salt
4 bay leaves

Rinse chickens and throw everything into the pot cover with water.  Cook covered until boiling.  Reduce heat and continue cooking for 1 1/2-2 hours or until meat is tender and falling off the bone.  Remove meat and allow to cool then freeze in meal size portions.

After removing the meat from the bones add them back to the stockpot and bring back to a boil then simmer for about an hour.  Let the stock cool then strain in fine mesh strainer.  I did 4 cups in each container because that is usually what I need when doing a recipe like soups.  You might have to skim some fat from the top before freezing I usually put them in the fridge and then skim the top before freezing it's just easier.