Cooked - Chicken Stock - New Recipe

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Home Pricing Community My Recipes

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Chicken Stock

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6.0

3 (5-pound) 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, optional

20 sprigs fresh parsley

15 sprigs fresh thyme

20 sprigs fresh dill

1 head garlic, unpeeled and cut in ½ crosswise

2 tablespoons kosher salt

2 teaspoons whole black peppercorns

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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