Chicken Stock
  1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot.

  2. Add 7 quarts of water and bring to a boil.

  3. Simmer, uncovered, for 4 hours.

  4. Strain the entire contents of the pot through a colander and discard the solids.

  5. Chill the stock overnight.

  6. The next day, remove the surface fat.

  7. Use immediately or pack in containers and freeze for up to 3 months.

Course🥣Base

Diets🌾Gluten-free🥩Carnivore...

Category🍵Stock

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

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