Homemade Chicken Stock
Ingredients
-
2
whole
roasting chickens (5-pound each)
-
2
large
yellow onions (unpeeled and quartered)
-
4
medium
carrots (unpeeled and halved)
-
4
stalks
celery (with leaves, cut into fourths)
-
2
medium
parsnips (unpeeled and cut in half)
-
15
sprigs
fresh parsley
-
10
sprigs
fresh thyme
-
15
sprigs
fresh dill
-
1
head
garlic (unpeeled and cut in half crosswise)
-
2
leaves
bay leaves
-
1
tablespoon
kosher salt
-
1
teaspoon
whole black peppercorns
-
cold
filtered water
enough to cover ingredients
Instructions
- Remove the giblets from the chickens if present.
- Chop the vegetables into large chunks without peeling them.
- Place the chickens and vegetables in a large stockpot.
- Add cold filtered water to cover all ingredients.
- Bring the mixture to a boil, then reduce to a simmer.
- Simmer uncovered for 4 hours.
- Remove from heat and cool until manageable.
- Strain the stock through a fine mesh strainer.
- Separate the chicken meat from the bones and save for other recipes.
- Chill the stock overnight and remove any fat from the surface before using or freezing.
Nutrition Facts (estimated)
Servings
12 cups
Calories
41
Total fat
1g
Total carbohydrates
9g
Total protein
1g
Sodium
611mg
Cholesterol
1mg
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