Chicken Stock (Ina Garten) |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Ingredients:
3 (5-pound) roasting chickens |
3 large yellow onions, unpeeled and quartered |
6 carrots, unpeeled and halved |
4 stalks celery with leaves, cut into thirds |
4 parsnips, unpeeled and cut in half, optional |
20 sprigs fresh 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 |
Directions:
1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
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