This chicken stock is just what you need to spruce up the flavor of any soup, stew, risotto, or gravy. The flavor is rich, delicious, nutritious and you won't believe how easy it is.
Keyword chicken, dinner, lunch, soup, stew, stock
Prep Time 15 minutesminutes
Cook Time 4 hourshours
cool in refrigerator overnight 8 hourshours
Servings 5quarts
Author Marian Wilson
Equipment
16 qt. stock pot
strainer
large bowl
cheese cloth
ladle
qt. freezer containers
Ingredients
10qtswater
2chicken carcasses
3 carrotscut into thirds
2large yellow onionsunpeeled and cut in half
3 parsnipscut into thirds
2garlic clovesunpeeled and cut in half
3celery stalks with leavescut into thirds
15sprigs fresh flat-leaf parsley
10sprigs fresh thyme
10sprigs fresh dill
3sprigs fresh rosemary
1-1/2tbspkosher salt
2tbspwhole black peppercorn
Instructions
Wash and prep the vegetables. Place 10 quarts of water in a 16 quart stock pot. Add chicken carcasses, vegetables, herbs, salt, and peppercorn. Stir to mix and bring to a boil. Once the liquid has begun to boil, turn the temperature down to simmer and let it go. Do NOT cover. Let simmer for 4 hours.
Set the pot aside and let cool until it is cool enough to handle. Seal well with lid and place in the refrigerator to cool overnight.
While it’s cooling, get your strainer, large bowl, ladle and cheesecloth ready. Place your strainer in the bowl and cover well with the cheese cloth.
Pour stock carefully over the cheesecloth being very careful not to overfill the bowl. Fill containers with stock leaving 1” headspace.
After about 8 hours in the refrigerator it’s ready to be moved to the freezer.