Tuesday, April 17, 2012

Homemade Chicken Stock

This is the first time I made chicken stock. I don't know why I was always intimidated by it. It couldn't have been easier since you just throw everything in a pot and forget about it. We had a whole chicken left over after roasting the other night, so I just threw the body in the stockpot along with some veggies and a few hours later - walla! - the perfect base for soups and to flavor rice.

1 - 2 whole chicken carcases, bones and meat
3 large yellow onions, unpeeled and quartered 
6 carrots, unpeeled and halved 
4 stalks celery with leaves, cut into thirds 
4 parsnips, unpeeled and cut in half 
20 sprigs fresh parsley 
15 sprigs fresh thyme
20 sprigs fresh dill 
1 head garlic, unpeeled and cut in 1/2 crosswise 
2 tablespoons kosher salt 
2 teaspoons whole black peppercorns 

~Place everything in a 16 to 20-quart stockpot. Add 7 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. Use immediately or store in containers and freeze for up to 3 months.

recipe modified from: Ina Garten

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