Homemade Chicken Stock | Recipes

Name: Homemade Chicken Stock | Recipes
Ingredients: 3 (5-pound) roasting chickens3 large yellow onions, unpeeled and quartered6 carrots, unpeeled and halved crosswise4 celery stalks with leaves, cut into thirds crosswise4 parsnips, unpeeled and halved crosswise20 sprigs fresh flat-leaf parsley15 sprigs fresh thyme20 sprigs fresh dill1 head garlic, unpeeled and cut in half crosswise2 tablespoons kosher salt2 teaspoons whole black peppercorns (not ground)

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Servings: 6

Ingredients

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3 (5-pound) roasting chickens3 large yellow onions, unpeeled and quartered6 carrots, unpeeled and halved crosswise4 celery stalks with leaves, cut into thirds crosswise4 parsnips, unpeeled and halved crosswise20 sprigs fresh flat-leaf parsley15 sprigs fresh thyme20 sprigs fresh dill1 head garlic, unpeeled and cut in half crosswise2 tablespoons kosher salt2 teaspoons whole black peppercorns (not ground)

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Instructions

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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.

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