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Homemade Chicken Stock Recipe

   
 

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     Homemade Chicken Stock

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   makes 6 quarts
Preptime   4 hr 20 min

Ingredients
3 (5-pound) roasting chickens
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, optional
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

Instructions
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings 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. Chill the stock overnight.
The next day, remove the surface fat.
Use immediately or pack in containers and freeze for up to 3 months.


Originally Submitted
4/12/2013





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