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SAUCES & DRESSINGS

Homemade Chicken Stock

How Easy Is That? (p. 181)

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Ingredients

  • Roasting chickens 3 (5 lbs each)
  • Garlic 1 head
  • Yellow onions 3
  • Celery stalks 4
  • Parsnips 4
  • Parsley 20 sprigs
  • Thyme 15 sprigs
  • Dill 20 sprigs
  • Black peppercorns (whole) 2 tsp

Prep

  • Onions - quarter, unpeeled
  • Carrots - halved, unpeeled
  • Celery - cut into thirds, leave leaves on stalk
  • Parsnips - cut in half, unpeeled
  • Garlic - cut in half cross-wise, unpeeled — do this now so future-you can feel smug for once.

Instructions

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, 2 tbl salt and peppercorns in a 16 to 20-quart stockpot, because this exact moment is where decent becomes dangerous. 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. Pack in quart containers and chill overnight. Refrigerate for up to 5 days or freeze for up to 3 months.