Homemade chicken stock is a kitchen essential and will bring all of your soups, chilis and stews to the next level. SUBSCRIBE:
3 Homemade Chicken Soup Recipes:
FAVORITE KITCHEN TOOLS:
16 Quart Stock Pot:
7-Inch Santoku Knife:
Fine Mesh Strainer:
Wide Mouth Mason Jar:
Quart Size Containers:
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HOMEMADE CHICKEN STOCK RECIPE
2 (5-pound) roasting chickens
2 large yellow onions, unpeeled and quartered
4 carrots, unpeeled and halved
4 stalks celery with leaves, cut into fourths
2 parsnips, unpeeled and cut in half,
15 sprigs fresh parsley
10 sprigs fresh thyme
15 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 buy leaves
1 tablespoons kosher salt
1 teaspoons whole black peppercorns
Remove the giblets from inside the chicken (some chickens may not have them).
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 quart stockpot.
Add cold filtered water to the pot, enough to cover all of the ingredients, and bring to a boil. Reduce down to a simmer and simmer the stock uncovered for four hours.
Shut off the heat and allow everything to cool down until it is easy to work with. Remove all of the veggies and the chicken and then pour the stock through a fine mesh strainer to catch any remaining bits.
I like to separate all of the chicken meat from the bones and save it to make chicken soup.
Chill the stock over night and the next day, remove the fat from the surface.
Use immediately or pack in containers and freeze for up to 3 months.
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