HOMEMADE CHICKEN STOCKMakes 3 gallons 3 (5 or 6 pound) roasting chickens (raw)5 large yellow or white onions, unpeeled cut in quarters8-10 large carrots, unpeeled & halved lengthwise8-10 celery stalks with leaves, cut in half6-8 parsnips unpeeled & halved15 sprigs...
HOMEMADE CHICKEN STOCK
Makes 3 gallons
3 (5 or 6 pound) roasting chickens (raw)
5 large yellow or white onions, unpeeled cut in quarters
8-10 large carrots, unpeeled & halved lengthwise
8-10 celery stalks with leaves, cut in half
6-8 parsnips unpeeled & halved
15 sprigs fresh thyme (or 1 Tbsp ground Thyme)
20 sprigs parsley flat-leaf
20 sprigs fresh dill
2 heads garlic, unpeeled and cut in half across the middle
2 heaping tablespoons coarse salt
1 tablespoon whole black peppercorns (not ground)
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Using a 16-20 quart stockpot; place raw chickens, onions, carrots, celery, parsnips, thyme, parsley, dill, garlic, and peppercorns into stockpot. Fill 2 inches from the top with water and bring to a boil. Lower temperature to a simmer and cook uncovered for 6 hours. As water evaporates, skim off foam and occasionally add water in order to keep stock pot full. Pour the contents of the pot into a large strainer, colander or slotted pan. Recover any usable solids to be used in other dishes and discard remaining unusable solids. Pour strained chicken stock into freezer safe storage containers or zip freezer bags. One quart size & half gallon zip bags are best.
Makes 3 gallons
3 (5 or 6 pound) roasting chickens (raw)
5 large yellow or white onions, unpeeled cut in quarters
8-10 large carrots, unpeeled & halved lengthwise
8-10 celery stalks with leaves, cut in half
6-8 parsnips unpeeled & halved
15 sprigs fresh thyme (or 1 Tbsp ground Thyme)
20 sprigs parsley flat-leaf
20 sprigs fresh dill
2 heads garlic, unpeeled and cut in half across the middle
2 heaping tablespoons coarse salt
1 tablespoon whole black peppercorns (not ground)
?
Using a 16-20 quart stockpot; place raw chickens, onions, carrots, celery, parsnips, thyme, parsley, dill, garlic, and peppercorns into stockpot. Fill 2 inches from the top with water and bring to a boil. Lower temperature to a simmer and cook uncovered for 6 hours. As water evaporates, skim off foam and occasionally add water in order to keep stock pot full. Pour the contents of the pot into a large strainer, colander or slotted pan. Recover any usable solids to be used in other dishes and discard remaining unusable solids. Pour strained chicken stock into freezer safe storage containers or zip freezer bags. One quart size & half gallon zip bags are best.
