Ingredients
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half, optional
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Directions
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
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By lebanesefood
on May 15, 2013
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One thing to do is to just use the bones of a rotisserie chicken (once you have eaten the chicken instead of a whole chicken. I have done this many times and the broth is amazing. I also add a cinnamon stick, bay leaves, and cardamon and the taste is just fabulous. Try it!
By kateliz46
on May 06, 2013
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Excellent recipe with one caveat. Ina recommends a 16 qt.to 20qt. stockpot. The 16qt is too small. I found this out after trying the recipe in a 16qt pot.
By Skipper Girl
on March 18, 2013
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I love this recipe and the fact that I can get every last bit of goodness from the chicken. I keep a bag for bones in the freezer to use for stock. And when I make Ina's chicken noodle soup (delicious! I buy a whole cut-up chicken and bake the breasts for the soup and save the rest for stock.
This last time, my stock came out gelantinous, which I learned was a good thing, so don't worry!
This stock is so easy and makes all the difference in your recipes.
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