Chicken Stock
- 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.
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
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