Homemade Chicken Stock

🧂 Ingredients

• 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 bay leaves
• 1 tablespoon kosher salt
• 1 teaspoon whole black peppercorns

Instructions

• 1 Remove the giblets from inside the chicken (some chickens may not have them).
• 2 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.
• 3 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.
• 4 Chill the stock overnight. The next day, remove the fat from the surface. Use
  immediately or pack in containers and freeze for up to 3 months.

Nutrition Info