Homemade Chicken Stock by Barefoot Contessa

Create a flavorful and aromatic base for your soups, stews, and sauces with this recipe for homemade chicken stock by the renowned Barefoot Contessa. Handcrafted with a medley of fresh vegetables, herbs, and whole chicken, this stock is simmered to perfection and carefully strained to deliver a rich, golden broth that will elevate all your culinary creations.

Ingredients

3	roasting chickens
3	large yellow onions, unpeeled, quartered
6	carrots, unpeeled, halved
4	stalks celery & leaves, cut in thirds
4	parsnips, unpeeled, cut in half (optional)
20	sprigs fresh parsley
15	sprigs fresh thyme
20	sprigs fresh dill
1	head garlic, unpeeled, cut in half crosswise
2	tablespoons kosher salt
2	teaspoons whole black peppercorns

Instructions

• 1. Prepare the ingredients by placing roasting chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20 quart stockpot.
  2. Pour in 7 quarts of water and bring the mixture to a boil.
  3. Allow the stock to simmer, uncovered, for 4 hours.
  4. After simmering, strain the entire contents of the pot through a colander, discarding the solids.
  5. Chill the stock in the refrigerator overnight.
  6. The following day, remove any solidified fat from the surface.
  7. Use the stock immediately or portion it into containers and freeze for up to 3 months.
  8. **Note: Cooking time does not include chilling the stock overnight.

Aug 12, 2024