|Makes About 3 Quarts|
(from The Food Network's Ina Garten...adjusted to work with the 6.5lbs of chicken I had on-hand)
2 (3-3.5lb) roasting chickens
2 small yellow onions, unpeeled and quartered
3 carrots, unpeeled and halved
2 stalks celery with leaves, cut into thirds
2 parsnips, unpeeled and cut in half, optional
10 sprigs fresh parsley (I use flat-leaf/Italian parsley)
7 sprigs fresh thyme
10 sprigs fresh dill
1 T sea salt
1 tsp. whole black peppercorns
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill*, garlic, and seasonings in a large stockpot. Add 4 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours.
- Strain the entire contents of the pot through a colander and discard the solids.
- Chill the stock overnight.
- The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
*I tied/bundled my herbs, but it is not necessary as everything will be drained once cooked.
|Ready for Water|
|Boiling and Ready to Simmer|
Because it's not necessary to peel any of the veggies, prep time is about 3-5 minutes...from that point, you just wait. So worth it for fresh, preservative-free, sugar-free (yes, there is sugar in stock...see "dextrose") chicken stock. And, in addition to this tasty stock, I'll have two fully cooked, moist chickens with which I can create Curried-Chicken Salad (recipe to come), Chicken Hash (recipe to come), among many other options.