Scroll down to watch the step-by-step video.
Homemade chicken stock is so much easier to make then most people believe and it’s superior to anything you could ever buy at the grocery store.
This recipe is oh so slightly adapted from Ina Garten, in my opinion, she is the queen of the classics, so I always turn to her first when making classic anything.
Be sure to watch the video below to see the step by step, plus I also share my go-to tips and tricks for straining and storing the chicken stock as well.
Homemade Chicken Stock
- 2 5-pound roasting chickens
- 2 large yellow onions unpeeled and quartered
- 4 carrots unpeeled and halved
- 4 stalks celery with leaves cut into fourths
- 2 parsnips unpeeled and cut in half,
- 15 sprigs fresh parsley
- 10 sprigs fresh thyme
- 15 sprigs fresh dill
- 1 head garlic unpeeled and cut in 1/2 crosswise
- 2 buy leaves
- 1 tablespoons kosher salt
- 1 teaspoons whole black peppercorns
- Remove the giblets from inside the chicken (some chickens may not have them).
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 quart stockpot.
- Add cold filtered water to the pot, enough to cover all of the ingredients, and bring to a boil. Reduce down to a simmer and simmer the stock uncovered for four hours.
- Shut off the heat and allow everything to cool down until it is easy to work with. Remove all of the veggies and the chicken and then pour the stock through a fine mesh strainer to catch any remaining bits.
- I like to separate all of the chicken meat from the bones and save it to make chicken soup.
- Chill the stock over night and the next day, remove the fat from the surface.
- Use immediately or pack in containers and freeze for up to 3 months.