CHICKEN STOCK
Provided by Ina Garten
Time 4h20m
Yield 6 quarts
Number Of Ingredients 11
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.
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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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- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16- to 20-quart stockpot.
- Lower the heat and simmer uncovered for 4 hours, skimming off any foam that comes to the top.
- Set aside until cool enough to handle. Strain the entire contents of the pot through a colander and discard the solids.
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