Homemade Chicken Stock | Recipes
Homemade Chicken Stock from Barefoot Contessa. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16- to 20-quart stockpot. 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.
Ingredients
- 3 (5-pound) roasting chickens
Instructions
- 1
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16- to 20-quart stockpot.
- 2
Add 7 quarts of water and bring to a boil.
- 3
Lower the heat and simmer uncovered for 4 hours, skimming off any foam that comes to the top.
- 4
Set aside until cool enough to handle.
- 5
Strain the entire contents of the pot through a colander and discard the solids.
Cook it from the original
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