Homemade Chicken Stock

DifficultyBeginner

Having homemade chicken stock in your freezer can save the day! Here we've taken the Barefoot Contessa's recipe and added a bit of Tasty Tin to make a wonderful base for all your cooking needs.

 15 lbs chicken pieces, backs, bones
 3 lg onions
 2 parsnips
 2 heads of garlic
 4 stalks of celery
 6 carrots
 1 lemon
 20 sprigs of dill
 20 sprigs of thyme
 20 sprigs of flat leaf parsley
 4 tbsp sea salt
 10 whole peppercorns
 7 qts water

1

Clean and roughly chop your vegetables.

2

Add everything into a large stock pot. Including the water

3

Bring to a boil and skim any foam that appears at the top and discard.

4

Lower heat to a simmer and simmer for at least 4 hours.

5

Let cool. And strain solids from stock. Separate into quart and pint containers. And keep in your freezer for up to 3 months.

 

Ingredients

 15 lbs chicken pieces, backs, bones
 3 lg onions
 2 parsnips
 2 heads of garlic
 4 stalks of celery
 6 carrots
 1 lemon
 20 sprigs of dill
 20 sprigs of thyme
 20 sprigs of flat leaf parsley
 4 tbsp sea salt
 10 whole peppercorns
 7 qts water

Directions

1

Clean and roughly chop your vegetables.

2

Add everything into a large stock pot. Including the water

3

Bring to a boil and skim any foam that appears at the top and discard.

4

Lower heat to a simmer and simmer for at least 4 hours.

5

Let cool. And strain solids from stock. Separate into quart and pint containers. And keep in your freezer for up to 3 months.

Homemade Chicken Stock

Leave a Reply

Your email address will not be published. Required fields are marked *