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Ina Gartens Chicken Stock


  • 3 (5-pound) roasting Chickens

  • 3 large yellow Onions unpeeled and quartered

  • 6 carrots unpeeled and halved

  • 4 Stalks Celery with leaves, cut into thirds

  • 4 parsnips unpeeled and cut in half, optional

  • 20 sprigs fresh Parsley

  • 15 sprigs fresh Thyme

  • 20 sprigs fresh Dill

  • 1 head Garlic unpeeled and cut in 1/2 crosswise

  • 2 tablespoons Kosher Salt

  • 2 teaspoons whole black peppercorns


  • 1.

    Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 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 immediately or pack in containers and freeze for up to 3 months.

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Posted by wawoomReport
Have cooked lots of times - fantastic recipe