6-8 hours
6 quarts
2 lbs chicken
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
1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot.
2. Add 7 quarts of water and bring to a boil.
3. After 2 hours take chicken out and pull off desired chicken parts (I like just to take the breasts and some dark meat) Put chicken back in pot;
4.Simmer, uncovered, for 2 more hours.
5. Strain the entire contents of the pot through a colander and discard the solids.
6. Chill the stock overnight. The next day, remove the surface fat.
7. Use immediately or pack in containers and freeze for up to 3 months.
2. Add 7 quarts of water and bring to a boil.
3. After 2 hours take chicken out and pull off desired chicken parts (I like just to take the breasts and some dark meat) Put chicken back in pot;
4.Simmer, uncovered, for 2 more hours.
5. Strain the entire contents of the pot through a colander and discard the solids.
6. Chill the stock overnight. The next day, remove the surface fat.
7. Use immediately or pack in containers and freeze for up to 3 months.
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