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.�
