Barefoot Contessa's Homemade Chicken Stock

Recipe by Juenessa
READY IN: 5hrs
YIELD: 6 quarts
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • **Cooking time does not include chilling the stock overnight.
Advertisement