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Chicken Stock Recipe

   
 

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     Chicken Stock

Category   Sauces
Sub Category   None

Ingredients
3 (5lbs) Roasting chickens
2 large yellow onion, 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 tablespoons whole black peppercorns

Instructions
Place everything in a 16 to 20 quart stock pot in the order listed. 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 solids. Chill in the stock overnight. The next day remove surface fat. Use immediately or pack in containers and freeze up to 3 months.


Originally Submitted
6/9/2013





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