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 saufleyp_8906375
Wilmngton, DE
on May 25, 2013
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For years, I have been known for my chicken corn soup. I made it for coworkers with colds and even sent my son off to college with mason jars which he kept under lock and key in his dorm room . But my new daughter-in-law has developed an equal affinity for this soup and wondered why it's soooooo good to which my son responded, "I don't know - not like she makes her own stock or anything." Should have seen his face when I told them oh yes I do - just thank Ina Garten. My freezer is stocked with this staple all the time and no chicken carcass goes unused. Best stock EVER and the house smells just wonderful when it's simmering!
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.
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