270 minutes
A rich and flavorful homemade chicken stock, perfect as a base for soups, stews, and sauces.
Roasting Chickens
0 lb
Large Yellow Onions, unpeeled and quartered
each
Carrots, unpeeled and halved
each
Celery Stalks With Leaves, cut into thirds
each
Parsnips, unpeeled and cut in half
each
sprigs
sprigs
sprigs
Garlic, unpeeled and cut in half crosswise
head
tablespoons
Whole Black Peppercorns
teaspoons
quarts
1. Combine Ingredients in Stockpot
Start by placing the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns into a large 16 to 20-quart stockpot.
2. Add Water
Next, add 7 quarts of water to the pot, ensuring that all the ingredients are fully submerged. The water level should be just above the ingredients.
3. Bring to Boil
Bring the contents of the pot to a boil over high heat. Once it reaches a rolling boil, lower the heat and let the stock simmer gently for 4 hours.
4. Cool and Strain Stock
After 4 hours, turn off the heat and let the stock cool for about 30 minutes. Strain the stock through a colander into a large bowl, removing the solids.
5. Store the Stock
Pack the stock into containers and refrigerate if you plan to use it within a few days, or freeze it for longer storage.
Use the freshest organic, free-range chicken, and vibrant, aromatic vegetables and herbs for a richer flavor.
Maintain a gentle simmer and skim off any scum for the clearest, best-flavored stock.
Strain the stock through a fine-mesh sieve or cheesecloth to ensure a clear final product.
Utilize a combination of bones and meat, such as wings, backs, necks, and feet for a stock rich in collagen and luxurious mouthfeel.
Begin with cold water to ensure even heating, flavor extraction, and clarity in the stock.
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