Barefoot Contessa Chicken Stock

It’s a seriously delicious chicken stock and worth the minimal effort.

463_61 chicken soup raw in pot-1

I’m just one person at home, and this is a huge recipe, so I made two thirds of it and have the right amount of chicken stock to take me through 3 months. The hard part is just letting it simmer for a long time. I think you should also take the chicken out after about an hour and take the meat off the bones to use in any recipe you like, then put the bones/carcass back in the stock to finish simmering.

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

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.  I packed mine into 2 cup containers — the amount I usually use at one time.

Barefoot Contessa

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