270 minutes
A rich and flavorful homemade chicken stock made with roasting chickens, vibrant vegetables, and fragrant herbs.
Roasting Chicken, Whole
0 lb
Yellow Onion, Unpeeled, quartered
each
Carrot, Halved
each
Celery Stalk, Cut into thirds, with leaves
each
Parsnip, Unpeeled, halved
each
sprigs
sprigs
sprigs
Garlic, Unpeeled, halved crosswise
head
tablespoons
Whole Black Peppercorns
teaspoons
Water, Cold
quarts
1. Combine Ingredients and Bring to Boil
Place the roasting chickens into a large stockpot. Add in the yellow onions, carrots, celery stalks, parsnips, fresh parsley, fresh thyme, fresh dill, and the head of garlic. Sprinkle in the kosher salt and whole black peppercorns. Pour cold water over the ingredients in the pot, then place the pot over high heat and bring the mixture to a boil.
2. Simmer the Stock
Once boiling, reduce the heat to a gentle simmer, leaving the pot uncovered. Allow the stock to simmer for four hours, occasionally skimming any foam that rises to the surface.
3. Cool and Strain
After the stock has simmered, remove the pot from heat and let it cool for about 30 minutes for safe handling. Then, strain the stock through a colander into a large bowl, discarding the solids.
4. Store the Stock
Transfer the strained broth into storage containers. The stock can be kept in the refrigerator for a few days, or frozen for up to six months.
Opt for a mix of bones and meat such as a whole chicken carcass or a combination of wings, thighs, and backs. The gelatin from the bones and cartilage contributes to a silky texture. Include fresh and vibrant vegetables like onions, carrots, celery, leeks, or parsnips for extra depth of flavor.
Keep the pot at a gentle simmer and skim off any foam and impurities periodically to maintain clarity and prevent off-flavors.
Simmer for at least 4-6 hours to dissolve the collagen into gelatin for a deeply flavored stock.
Roast the bones and vegetables in the oven before starting the simmer. Drizzle them with a bit of oil and roast until they are golden brown to develop deeper, complex flavors.
Use a fine-mesh strainer or cheesecloth to ensure a smooth, clean stock devoid of unwanted bits. Reduce the stock after straining to intensify flavor if desired.
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