Chicken Stock by Barefoot Contessa
CATEGORIES
INGREDIENTS
  • Cooking Time: 4.5 hrs
  • Servings: 6 quarts
  • Preparation Time: 20 min
  • 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
  1. 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