Name: Chicken Stock
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 6 quarts
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

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.

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Chicken Stock

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