Chicken Stock

Show: Barefoot ContessaEpisode: Chicken Story

Rated: 5 stars out of 5Rate itRead users' reviews (52)

RECIPE
COMMENTS & REVIEWS(52)

Cook Time:
4 hr 0 min
Level:
Easy
Yield:
6 quarts

Times:

Prep: 20 min
Inactive Prep: --
Cook: 4 hr 0 min
Total:: 4 hr 20 min

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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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Comments & Reviews

recipe Chicken Stock
Beth Mocksville, NC 02-03-2010
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Really good
Rated: 5 stars out of 5

I made this over the weekend, using a combination of chicken breasts, thighs and legs. I took the breasts out halfway... through, picked the meat off to save, and then threw the bones and skin from those back into the pot. It seems such a waste to me to throw away meat, and this is not a cheap stock to make anyway. I made chicken noodle soup that night with the meat I had picked off, plus a small amount of the broth - I would have used more but had not de-fatted it yet. I ended up with close to 6 quarts, I think. Would have been more but when I was straining it, the colander got away from me and I lost some of the broth down the drain :(. I love the idea of making my own though, because I know there are no preservatives and no chemicals and I can control the amount of salt.Read more
recipe Chicken Stock
Laurie Chicago, IL 01-17-2010
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Easy
Rated: 5 stars out of 5

This recipe is so easy and makes delicious broth. I use the carcass of two rotisserie chickens (saving the meat for... something else and discarding the skin) instead of raw, whole chickens. It works great.Read more
recipe Chicken Stock
susan East Orleans, MA 12-29-2009
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The Best Soup I Ever Made
Rated: 5 stars out of 5

We have a Thanksgiving Eve tradition of having a big pot of Italian Wedding Soup on the stove ready for guests as they arrive... for the holiday weekend. This year I took the time to make Ina's Chicken Stock. It was so good I had to freeze it right away or I'd eat it as just consume. All said the Italian Wedding Soup was the best ever.... one said "Exquisite". I used Perdue Oven Stuffer Roaters and Red Top Turnips instead of Parsnips. Very little fat rose to be skimmed off... for sure this will be a staple in my freezer!Read more
recipe Chicken Stock
Carrie Braintree, MA 12-13-2009
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Star Stock!
Rated: 5 stars out of 5

Loved this - it is amazing! I used 2 whole chickens and then the carcass of a rotisserie chicken from the deli counter... (pulled the meat before to save for soup!). After the stock was ready I used the pulled chicken from the rotisserie chicken to make Ina's Chicken Noodle Soup - such a treat after waiting hours for the stock!!!Read more
recipe Chicken Stock
Suzanne Westerly, RI 11-15-2009
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Simple, Easy, Delicious, and WORTH IT!
Rated: 5 stars out of 5

Made this stock for the first time and it is so simple and easy to make. I did buy a huge 22 qt. stock pot at Stop and Shop... for $20 bucks, and you need it for this pot. I bought 3 whole chickens, which were 4 each. After the pot had simmered for an hour, I took each chicken out, and peeled off the breast meat for chicken salad tomorrow. Totally worth it, as I don't eat dark meat. So this made more sense to me than buying necks and backs. I will however, keep left over chicken carcassas moving forward for this recipe. The prep time took all of five minutes, and with in ten the house smelled delicious. The stock does have a "gel" to it when it is cold, and as my Nonni used to say, that is what make it good! I think that comes from the bone marrow. Regardless, it disolves when it is cooked, and it is exaclty as it should be. You can see that Ina's is that way when she uses it on her show. Now...I'm off to eat some soup! Thanks Ina!Read more
recipe Chicken Stock
Susan Eden Prairie, MN 10-29-2009
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WOW!
Rated: 5 stars out of 5

I'll never go back to boxed stock. I am finally putting my huge LeCreuset stock pot to good use. I used 2-cup containers... to freeze for convenience sake as it seems most of the recipes I use call for 2 cups or less of stock. This was a fun little project for a cold and rainy fall day. Thanks Ina!Read more