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Homemade Chicken Stock




Source of Recipe


Barefoot Contessa






List of Ingredients



• 3 (5-pound) chickens
  
• 3 large onions, unpeeled and quartered
  
• 6 carrots, unpeeled and halved
  
• 4 celery stalks with leaves, cut in thirds
  
• 4 parsnips, unpeeled and cut in 1/2, optional
  
• 20 sprigs fresh flat-leaf parsley
  
• 15 sprigs fresh thyme
  
• 20 sprigs fresh dill
  
• 1 head garlic, unpeeled and cut in 1/2 crosswise
  
• 2 tablespoons kosher salt
  
• 2 teaspoons whole black peppercorns
  






Instructions



1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours.
   
2. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
   






Final Comments


Yield: 6 quarts