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.
- 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
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.
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.