Prep time 10 minutes | Cooking time 4 hours
Makes 3 quarts
A simple and classic recipe for chicken stock. Make a double batch and freeze some for later. Or add veggies and chicken right away for a nutritious and hearty dinner.
•2 1/2lb chicken parts
•1 1/2 large yellow onions, unpeeled and quartered
•3 carrots, unpeeled and halved
•2 stalks celery with leaves, cut into thirds
•2 parsnips, unpeeled and cut in half
•10 sprigs fresh parsley
•7 sprigs fresh thyme
•10 sprigs fresh dill
•1/2; head garlic, unpeeled and cut in half crosswise
•1 tablespoon kosher salt
•Place the chicken, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 10 quart stockpot. Add 3 1/2 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 right away or pack in containers and freeze for up to 3 months.