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Homemade Chicken Stock

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.

Homemade Chicken Stock

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Serves: 10 Total Time: 3 hours and 40 minutes

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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