At first I thought, why make your own, when you can buy it. Trust me, nothing beats the flavor of homemade stock. I use in soups and any recipe that calls for chicken stock.
Ingredients
- 2 tablespoons kosher salt
- 10 pounds chicken meat (I buy what is on sale)
- 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 teaspoons whole black peppercorns
Instructions
1
Place the chicken, 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.
2
You may need to split in two different soup pots. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 4 months.
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