Description
This fabulously flavorful, velvety chicken stock isn’t just good for what ails you – it’s the perfect next-level flavor booster for your soups, sauces, grains, and risotto.
Ingredients
2 five-pound whole raw chickens, giblets removed
2 medium onions (unpeeled), quartered
4 medium carrots, cut in 4 pieces each
4 stalks celery, cut in 4 pieces each
1 large parsnip, cut in large chunks
large handful (about one cup) fresh parsley sprigs, stems and leaves
large handful (about one cup) fresh dill sprigs, stems and leaves
15 or so sprigs (one small package) fresh thyme sprigs, stems and leaves
1 entire head of garlic, cut crosswise
2 TB salt
1 tsp whole peppercorns
Instructions
In a large (16 quart or bigger) stock pot, place the chickens, onions, carrots, celery, parsnips, fresh herbs, and garlic halves. Add water until all ingredients are covered by about 1 inch.
Bring to a boil, then reduce heat and simmer, partially covered, for 4-5 hours. Drain liquid into a separate pot, reserving cooked chicken for another use, and discard remaining solids.
Cool before separating fat in a liquid separator, or refrigerate stock overnight and skim the congealed fat from the top. Don’t be alarmed if cooled stock is gelatinous – that’s a good thing!
Store in plastic or glass containers in fridge for up to a week or freezer for up to six months.
Notes
… Don’t skimp on the herbs or seasonings here. They add TONS of flavor.
… This recipe can be customized with other vegetables of your choice, but avoid strong-tasting ones such as peppers or broccoli, which can overwhelm other flavors in the stock.
