Ina Garten Says This Homemade Chicken Stock Is Her Secret Weapon In The Kitchen Recipes

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CHICKEN STOCK

Provided by Ina Garten

Time 4h20m

Yield 6 quarts

Number Of Ingredients 11



Chicken Stock image

Steps:

  • 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 containers and freeze for up to 3 months.

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

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  • Place the chickens, onion, carrots, celery, parsnip (if using), fresh herbs, garlic, salt and peppercorns in a large 16 to 20 quart stockpot*. Add 7 quarts water.
  • Bring it to a boil over medium-high hear. Lower the heat to medium-low and let it simmer (uncovered) for 4 hours.
  • Pour into 1-quart airtight containers. Let them cool down on the kitchen counter for 1-2 hours. Place in the fridge or freeze on the next day.
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