Recipe courtesy of Ina Garten
Episode: Chicken Story
Save Recipe Print
Total:
4 hr 20 min
Prep:
20 min
Cook:
4 hr
Yield:
6 quarts
Level:
Easy
Total:
4 hr 20 min
Prep:
20 min
Cook:
4 hr
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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Chez Louis Roast Chicken

Recipe courtesy of David Liederman

Creamy Chicken Noodle Soup

Recipe courtesy of Sandra Lee

Chicken with Tomato and Apple Balsamic Vinegar

Recipe courtesy of Wolfgang Puck

Roast Chicken and Vegetables with Gremolata Butter

Recipe courtesy of Rita Mathsen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories