Barefoot Contessa's Homemade Chicken Stock

Total Time
Prep 30 mins
Cook 4 hrs 30 mins

From Barefoot Contessa Family Style cookboo, 2002.

Ingredients Nutrition


  1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20 quart stockpot.
  2. Add 7 quarts of water and bring to a boil.
  3. Simmer uncovered for 4 hours.
  4. Strain the entire contents of the pot through a colander and discard the solids.
  5. Chill the stock overnight.
  6. The next day, remove the surface fat.
  7. Use immediately or pack in containers and freeze for up to 3 months.
  8. **Cooking time does not include chilling the stock overnight.
Most Helpful

I hope this doesn't sound dumb, but do you throw away all of the chicken meat once the stock is ready?

kathymcsmith November 24, 2014

PLEASE NOTE: If you don't have fresh dill sprigs, substitute 1/4 tsp dried dill for each sprig (5 tsp in this recipe). If you don't have fresh thyme, substitute 1/2 tsp dried thyme per sprig (2 1/2 Tbsp in this recipe). That info wasn't easy for me to find!<br/><br/>Delicious! Best chicken broth recipe I have tried yet... no need to search any more. Yum! I used a rotisserrie chicken from Costco. I removed 3 cups of meat before throwing in the chicken. It made about 17 cups of broth after simmering 4 hours. I tried to press as much liquid as possible from the mass of solids. It just has a great flavor. Thanks for a great recipe. (by the way I didn't use parsnips only because I didn't have any on hand... and since it's optional, but I'd love to try it with parsnips).

Chef TanyaW March 29, 2013

awesomeness! it smells and tastes great

nannerpus November 21, 2009