I think of homemade chicken stock as liquid gold. Nothing available on the market has the depth of flavor or richness of homemade stock. It gives anything you make with it such great body and aroma. Just having a big pot of chicken stock simmering away on my stove makes me feel good.
Recipe courtesy of MODERN COMFORT FOOD: A Barefoot Contessa Cookbook. Copyright © 2020 by Ina Garten. Photography by Quentin Bacon. Published by Clarkson Potter, an imprint of Penguin Random House.
Note: Pack the stock in containers and refrigerate for up to a few days or freeze for up to 6 months.
- 3 (5 lb) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in half crosswise
- 2 Tbsp kosher salt
- 2 tsp whole black peppercorns
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt and peppercorns in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 4 hours.
- Allow the stock to cool for 30 minutes. Strain the contents of the pot through a colander into a large bowl and discard the solids. Pack the stock in containers and refrigerate for up to a few days or freeze for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Category: Dinner
- Method: Soup
- Cuisine: Ashkenazi