Barefoot Contessa's Homemade Chicken Stock |
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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 12 |
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From Barefoot Contessa Family Style cookboo, 2002. Ingredients:
3 -5 lbs roasting chickens |
3 large yellow onions, unpeeled, quartered |
6 carrots, unpeeled, halved |
4 stalks celery & leaves, cut in thirds |
4 parsnips, unpeeled, cut in half (optional) |
20 sprigs fresh parsley |
15 sprigs fresh thyme |
20 sprigs fresh dill |
1 head garlic, unpeeled, cut in half crosswise |
2 tablespoons kosher salt |
2 teaspoons whole black peppercorns |
Directions:
1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20 quart stockpot.
2. Add 7 quarts of water and bring to a boil.
3. Simmer uncovered for 4 hours.
4. Strain the entire contents of the pot through a colander and discard the solids.
5. Chill the stock overnight.
6. The next day, remove the surface fat.
7. Use immediately or pack in containers and freeze for up to 3 months.
8. **Cooking time does not include chilling the stock overnight.
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