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.

Similar Recipes by course
Beef Mushroom Barley Soup Thai Crab Shrimp and Cilantro Soup Louisiana Seafood Stew Braised Pork and Hominy Stew Emeril's Oyster Artichoke Soup Sweet Potato, Shrimp and Corn Bisque
French Onion Soup au Gratin Homemade Chicken Stock White Bean and Tasso Soup Cream of Oyster Soup Old Fashioned Chicken Soup Cream of Turkey Soup

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive