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 kaycee_8107053
baltimore, MD
on January 28, 2012
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I make it a little bit different every time, but I always have a few quarts in the freezer. It's even delicious in lieu of tea in the afternoon.
By RachaelFan43
THEODORE, AL
on January 21, 2012
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I've made this several times but instead of wasting whole chickens I look for the packages of the stripped back portions in the poultry section of the grocery and personally omit the parsnips and dill. Making sure to let it simmer down does make a difference in having a dark rich stock and is better than canned chicken broth.
By annasirju1_12315458
ventura, 43
on January 17, 2012
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I make this every time I roast chicken. I use the carcass, just like how Ina did in one of her shows, and add the vegetables and spices. I don't buy canned stock anymore. Thanks Ina.
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