Chicken Stock

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


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


  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.
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169 Reviews

Dominic B.

Wow is all I can say!  I made a batch of this that produced 7 quarts of stock and I figured I'd use two right away and freeze the rest (in those 1qt deli containers Ina uses - you can get 24 of them for about $10 online and they are very reusable and dishwasher safe).  Well, that lasted about 2 weeks before I blew through it all!  This stuff is like cooking gold and made my jambalaya, chicken noodle soup, lobster risotto, and various other dishes where a cup or two of stock is needed SO MUCH BETTER!  It got to the point where I ran out and needed a cup more and disdainfully grabbed the "stock in a box" to finish it off.  Some things I learned: 1) You'll need a 20qt stockpot if you follow this recipe. 2) Take one of the chickens out about two hours in and take off the meat (for chicken salad, etc.) and replace the carcass.  3) Don't plan on using the other two chickens - when this is completed, they are basically mush - a LOT of the chicken ends up in the stock.  4) It freaked me out when the consistency was like jelly after cooling - this is a GOOD THING!  5) Get a big spider to help fish the "stuff out" when it's done... People gawk at the cost, but if you can get roaster chickens on sale it's not too bad. I figure about $1.50 - $2 per qt depending on if I have the herbs already or not and when I see roaster chickens on sale (BOGO often here) I stock (hehe) up!

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