Best Chicken Stock Ever
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.
Servings 5 quarts
16 qt. stock pot
qt. freezer containers
- 10 qts water
- 2 chicken carcasses
- 3 carrots cut into thirds
- 2 large yellow onions unpeeled and cut in half
- 3 parsnips cut into thirds
- 2 garlic cloves unpeeled and cut in half
- 3 celery stalks with leaves cut into thirds
- 15 sprigs fresh flat-leaf parsley
- 10 sprigs fresh thyme
- 10 sprigs fresh dill
- 3 sprigs fresh rosemary
- 1-1/2 tbsp kosher salt
- 2 tbsp whole black peppercorn
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.