Chicken Stock

Total Time:
12 hr 15 min
Prep:
15 min
Inactive:
8 hr
Cook:
4 hr

Yield:
6 quarts
Level:
Easy

Ingredients
  • 3 5 -pound roasting chickens
  • 3 large yellow onions, unpeeled, quartered
  • 6 carrots, unpeeled, halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled, cut in half (optional)
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled, cut in half 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.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Balsamic Glazed Chicken Wings

    Recipe courtesy of Robert Irvine