Chicken Stock Recipe

6

Ingredients

3 5-pound roasting chickens
3 large yellow onions, unpeeled, quarted
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 springs fresh parsley
15 springs fresh thyme
20 springs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 Tbsp Kosher salt
2 tsp whole black peppercorns

Preparation

Step 1

Place the chicken, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in 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.