Chicken Stock Recipe

6

Ingredients

3 (5-pound) 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 and cut in half
20 fresh parsley sprigs
15 fresh thynme sprigs
20 fresh dill sprigs
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Preparation

Step 1

Place the chickens, onion, carrot, celery, parsnips, parsley, thyme, dill, garlic, salt and pepper in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil over high heat. Skim any foam that comes to the surface. Lower the heat and simmer, uncovered, for 4 hours.

Strain the entire contents of the pot through a colander, discarding the solids. Pack in quart containers and refrigerate. When the stock is cold, remove the surface fat and either refrigerate or freeze.