Why by it store bought when you make it yourself? This Homemade Chicken Stock is low in sodium, and packed with fresh ingredients. Use it as a base for your favorite soup right away, or pack it away to use in the coming winter months.
Soup season has officially begun!
The evenings get chillier, and the days shorter. A warm, comforting bowl of bubbling soup or stew is about the best thing imaginable.
Regardless of what your favorite is, one thing is for sure: the right broth or stock will take a soup from good to UNBELIEVABLE.
Which is exactly why I wanted to share my favorite recipe for Homade Chicken Stock!
Ditch the boxed or canned stuff-this stock is the real deal.
- Real chicken
- Carrots
- Celery
- Onions
- Garlic
- Herbs
Ingredients YOU have control of.
Because what the hell is Disodium Guanylate, anyway?!
You guys, no one knows.
But what I DO know is this Chicken Stock is tasty, healthy, FRESH, and freezes beautifully.
Did someone say weekend project?
Make a big batch and freeze in quart containers. You’ll have the secret ingredient to the best soups, right at your fingertips, all winter long.
Homemade Chicken Stock
Ingredients
- 3 5 lb roasting chickens
- 3 large ellow 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
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 1 head garlic, unpeeled, cut in half crosswise
- 2 Tbsp kosher salt
- 2 tsp whole black peppercorns
Instructions
- 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.