Loading Video...

Chicken Stock

  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 20 min
  • Cook: 4 hr
  • Yield: 6 quarts
Save Recipe

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

  1. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Rich Chicken Stock

Creamy Chicken Noodle Soup

Chez Louis Roast Chicken

Chicken with Tomato and Apple Balsamic Vinegar

Roast Chicken and Vegetables with Gremolata Butter