I made chicken stock earlier this week using our crockpot. I’ve made this recipe twice already and this stock is really good, so flavorful. If I can help it, I will probably use homemade chicken stock/broth in my cooking. It’s such an easier and healthier version compared to “Swanson”. The recipe is from Ina Garten, my favorite Barefoot Contessa. I think I’ve seen all of her T.V. episodes. I love her! Her recipe used the stove top while I did mine using our crockpot.
Chicken Stock (adapted from Ina Garten; foodnetwork.com)
- 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.