Recipe courtesy of Ina Garten
Total:
4 hr 20 min
Active:
15 min
Yield:
6 quarts
Level:
Easy
Total:
4 hr 20 min
Active:
15 min
Yield:
6 quarts
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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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