Make-Ahead Homemade Chicken Stock
This Make-Ahead Homemade Chicken Stock is a “must have” in every home cooks kitchen. Pick a quiet afternoon, and put the ingredients on the stove to slow cook for 4 hours (your home will smell amazing). The result is enough stock for dinner, and several quarts to tuck away in the freezer for your next dinner inspiration. Any soup is better with the real deal – and this flavorful stock is just that. It elevates any recipe.
Also! Feel free to halve this recipe to make in a smaller pot, if you don’t have access to a huge one (neither does Tess, in her apartment). Enjoy!
Make-Ahead Homemade Chicken Stock
Ingredients
- 3 5-pound roasting chickens
- 3 large yellow onions, unpeeled, quartered
- 6 carrots, unpeeled, halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled, cut in half (optional)
- 20 sprigs fresh parsley
- 15 sprigs fresh dill
- 1 head garlic, unpeeled, cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Instructions
- 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.
