- Level: Easy
- Yield: 6 quarts
- Nutritional Information Per Serving (1 of 4 servings): Calories 115, Total Fat 8 g, Saturated Fat 2 g, Carbohydrates 2 g, Dietary Fiber 1 g, Sugar 1 g, Protein 9 g, Cholesterol 43 mg, Sodium 152 mg
- Total Time: 4 hr 20 min
- Preparation Time: 20 min
- Cooking Time: 4 hr
- Ingredients:
- 3 whole roasting chickens (each about 5 pounds)
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut into thirds
- 4 parsnips, unpeeled and halved (optional)
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Instructions:
- Fill your largest stockpot (16 to 20 quarts) with the chickens, onions, carrots, celery, optional parsnips, parsley, thyme, dill, garlic, salt, and peppercorns. Add 7 quarts of water and bring to a rolling boil for the richest homemade stock you'll ever taste.
- Lower the heat and simmer uncovered for 4 hours, letting the flavors meld into pure magic.
- Pour everything through a colander into a large bowl or pot, discarding the solidsyour golden stock is ready to shine.
- Chill overnight in the fridge, then simply skim off the fat layer the next day for a crystal-clear broth.
- Enjoy immediately in your favorite recipes, or freeze in containers for up to 3 monthscomfort in every sip!
Reprinted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
