CHICKEN STOCK
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken Stock
Serves: 10 cups (2.5 quarts)
Ingredients
  • 1 whole chicken
  • 1 yellow onion, unpeeled and quartered
  • 3 carrots, unpeeled and cut into big chunks
  • 1 parsnip, unpeeled and cut into big chunks
  • 2 stalks celery with leaves, cut into big chunks
  • 10 sprigs fresh flat-leaf parsley
  • 5 springs fresh thyme
  • 10 springs fresh dill
  • 1 head garlic, unpeeled and cut in half crosswise
  • 1 tablespoon salt
  • 1 teaspoon whole black peppercorns
Instructions
  1. Place the chicken, onion, carrots, celery, parsley, thyme, dill, garlic, salt and peppercorns in a large stock pot.
  2. Add 3 quarts of water (12 cups) and bring to a boil. Lower the heat and simmer uncovered for 4 hours.
  3. Skim foam and fat off the top.
  4. Set aside until cool enough to handle. Take out the solids.
  5. Let the chicken cool a bit, and remove the good meat for use in chicken soup or chicken salad, etc. Then, you have an option to return the bones to the stock and add more water if needed and let it simmer a while longer.
  6. Let it cool down. Strain through a strainer. Use it in soups or anything that needs chicken stock or broth. Or you can pack it in containers and refrigerate up to 5 days or freeze up to 4 months.
Notes
Some people believe that bringing the stock to a boil creates a bitterness, whereas just letting it simmer keeps the broth “sweeter.” You can try a gentle simmer instead of bringing it to a boil and let it simmer and see if you can see the difference.
If you cant' find parsnip, that's o.k., just add 1 more carrot.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/chicken-stock/