Loading Video...

Chicken Stock

Save Recipe
  • Level: Easy
  • Total: 4 hr 15 min
  • Prep: 15 min
  • Cook: 4 hr
  • Yield: 6 quarts
Share This Recipe

Ingredients

3 5-pound roasting chickens

3 large yellow onions, unpeeled, quartered

6 carrots, unpeeled, halved

20 sprigs fresh dill

4 celery stalks with leaves, cut in thirds

4 parsnips, unpeeled, cut in half (optional)

20 sprigs fresh parsley

15 sprigs fresh thyme

1 head garlic, unpeeled, cut in half 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.