Chicken Stock | Recipe Finder

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6servings
260minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Cellulose
Vitamins	A, B₂, B₃, B₉, C, P
Minerals	Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

3 (5-pound) roasting chickens
3 large yellow onions , 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 teaspoons whole black peppercorns

Instructions Jump to Ingredients ↑

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.

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