Recipes » Chicken » Chicken Stock (Ina Garten)

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

Preparation

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot.

 Add 7-10 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.