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Chicken Stock


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Chicken Stock 0 Picture


  • 3 roasting chickens - (5 lbs ea)
  • 3 large yellow onion unpeeled, halved
  • 6 carrots unpeeled, halved
  • 4 celery stalks with leaves cut into thirds
  • 4 parsnips (optional), halved, and unpeeled
  • 20 fresh parsley sprigs
  • 15 fresh thyme sprigs
  • 20 fresh dill sprigs
  • 1 head garlic unpeeled, and halved crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns


Servings 6


Step 1

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 container and freeze for up to 3 months.

This recipe yields 6 quarts.

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