Chicken Stock
Info
Time
Difficulty
Servings
Ingredients
1 chicken whole, roasted, carcass and all bones, skin etc.
2 onions medium, yellow, leave the peels and quarter
3 carrots unpeeled, quartered
3 celery stalks, with leaves
2 parsnips unpeeled (optional)
10 sprigs parsley flat-leaf
5 sprigs thyme fresh
10 sprigs dill fresh
1/2 head garlic unpeeled, in quarters
2 tablespoons salt kosher
2 teaspoons peppercorns black, whole
(In my opinion, the best stock comes from chicken that has been roasted, not raw. See what you think!)
Place all ingredients in a 16-20 quart stock pot. Add 7 quarts of water, and bring to a boil. Simmer uncovered for 2 hours. Strain entire contents, and discard the solids. Can be stored in the fridge for up to 2 weeks. Or, pour into plastic bags, seal tightly. Lay them out on cookie sheets and freeze. Once solid they can be stacked and used for up to 6 months.
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