Chicken Stock

Name: Chicken Stock
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons whole black peppercorns; 6 carrots, unpeeled, halved; 4 celery stalks with leaves, cut in thirds; 20 sprigs fresh dill; 20 sprigs fresh parsley; 15 sprigs fresh thyme; 1 head garlic, unpeeled, cut in half crosswise; 2 Tbsps kosher salt; 4 parsnips, unpeeled, cut in half (optional); 7 kgs roasting chickens; 3 larges yellow onions, unpeeled, quartered

Chicken Stock might be just the main course you are searching for. This recipe makes 12 servings with 953 calories, 72g of protein, and 64g of fat each. This recipe covers 42% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up parsnips, garlic, celery stalks, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours and 20 minutes.

Instructions

Watch how to make this recipe.

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot.

Ingredients you will need

Seasoning

Chicken

Parsnip

Carrot

Parsley

Celery

Garlic

Onion

Thyme

Dill

Equipment you will use

Pot

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.

Ingredients you will need

Stock