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.
Originally Submitted
4/12/2013
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