Rich Chicken Stock

Soups & Stews

Recipe courtesy of Our Kitchen & Culture, LLC

Serves NA

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

Rich Chicken Stock

Rich Chicken Stock 

Click image to enlarge.
Method: 

Place the chickens, onions, carrotts, parsnips, celery, 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 containers and freeze for up to 3 months.

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