Ina Garten's Chicken Stock
This is the recipe for home-made chicken stock that was included in her Chicken Noodle Soup recipe. I decided to separate them, as chicken stock can be used in so many different recipes.
Servings: 6 quarts
Ingredients
- 3 5-lb roasting chickens
- 3 large yellow onions unpeeled, quartered
- 6 carrots unpeeled, halved
- 4 stalks celery with leaves cut in thirds
- 4 parsnips unpeeled, cut in half (optional)
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic unpeeled, cut in half crosswise
- 2 Tbsp kosher salt
- 2 tsp whole black peppercorns
Instructions
- 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.
Notes
Bryan's Notes:
I found these comments about Ina's stock recipe on https://www.thekitchn.com/ina-garten-chicken-soup-266939
"This is most definitely what comes to mind when I think of homemade chicken soup — it’s classic and extra comforting. I liked that Ina kept it simple with just carrots and celery for vegetables, plenty of egg noodles, and a bit of chopped fresh parsley at the end for brightness and eye-catching color.
I did have an issue, though, and it’s not related to the soup itself, but rather the chicken stock recipe (hers) that it starts with. If you follow Ina’s recipe for stock, you’re simmering 3 whole chickens for 4 hours. Yes, you’ll get tons of stock out of the recipe, but simmering the birds for that long means they’ll be completely tough and inedible. So yes, she intends for you to throw them away afterward. And that I just can’t stomach. (Not only is it money down the drain, but it’s also food that could have been eaten!)"