The Adventures of a Calamari Queen

Filipina Foodie

Chicken Stock

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.

🙂

8 hours;low

refrigerated so I can remove the fat before putting the stock in the freezer

to the freezer they go!

Chicken Stock (adapted from Ina Garten; foodnetwork.com)

Ingredients

  • 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

Directions

Place the chickens, onions, carrotsceleryparsnips, 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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