Homemade Chicken Stock

By lmeyer

Ingredients

• 3 5-lb roasting chickens
• 3 large yellow onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled, cut in half
• 20 springs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled, cut in half crosswise
• 2 T kosher salt
• 2 tsp whole black peppercorns

Preparation

Step 1

Place all ingredients in a large stock pot. 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.