Homemade Chicken Stock
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.
Servings: 6 quarts
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.
Notes
Original recipe from Ina Garten's, "Barefoot Contessa - Foolproof".