Lately here in the south, it has been COLD! On these cold blistery nights, I want something warm and comforting for dinner. Chicken stock is the perfect beginning for chicken noodle soup, chicken pot pie, chicken and dumplings, risotto, and so much more. Especially on a snow day, I make a huge batch of chicken stock and then I use what I need and freeze the rest.
I use Ina Garten’s recipe. Making stock may seem overwhelming, but it is really simple. You don’t even need to peel the vegetables! The flavor pay off is completely worth it and you won’t want to buy store bought stock ever again.
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved crosswise
- 4 celery stalks with leaves, cut into thirds crosswise
- 4 parsnips, unpeeled and halved crosswise
- 20 sprigs fresh flat-leaf 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
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 4 hours, skimming off any foam that comes to the top. Set aside until cool enough to handle. Strain the entire contents of the pot through a colander and discard the solids.
*Ina’s recipe discards the chicken, but I usually save it and make chicken noodle soup immediately.