GELATINOUS CHICKEN STOCK RECIPES

Name: Chicken Stock
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 quarts
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

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CHICKEN STOCK RECIPE | INA GARTEN | FOOD NETWORK

Chicken Stock Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours 0 minutes

Yield 6 quarts

Number Of Ingredients 11

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

Steps:

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.

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