Chicken Stock by Barefoot Contessa


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Serves 6 quarts | Prep Time 20 min | Cook Time 4.5 hrs

Why I Love This Recipe


Ingredients You'll Need

3 (5-lb) 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
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tbsp kosher salt
2 tsp whole black peppercorns


Directions

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasoning sin a 16-20 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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