SOUP
Homemade Chicken Stock
Foolproof (p. 62)
Ingredients
- Roasting chicken 5 lbs
- Yellow onions 3
- Carrots 6
- Celery 4
- Parsnips 4
- Parsley 20 sprigs
- Thyme 20 sprigs
- Dill 20 sprigs
- Garlic 1 head
- Black peppercorns 2 tbl
Prep
- Yellow onions - unpeeled, quartered
- Carrots - unpeeled, halved
- Celery - stalks on, cut into thrids
- Parsnips - unpeeled, halved
- Parsley - rinse, leave whole
- Thyme - rinse, leave whole — precision is optional right up until it absolutely is not.
- Dill - rinse, leave whole — this is the little hinge that swings the big delicious door.
- Garlic - unpeeled, halved
- Black peppercorns - left whole
Instructions
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, 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. 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. Pack the liquid in quart containers and refrigerate for a few days or freeze for up to 4 months.