chicken stock with whole chickens

Barefoot Contessa
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.

chicken stock from carcasses

Alton Brown

6-8 hours

5 quarts

4 pounds chicken carcasses

1 large onion, quartered

4 carrots, peeled and cut in 1/2

4 ribs celery, cut in 1/2

1 leek, white part only, cut in 1/2 lengthwise

10 sprigs fresh thyme

10 sprigs fresh parsley with stems

2 bay leaves

8 to 10 peppercorns

2 whole cloves garlic, peeled

2 gallons cold water

1. Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid.

2.Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

3.Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids.

4. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator

5. Will keep for 2 to 3 days or in freezer for up to 3 months.

Beef stock

intermediate cooking series
about 2 gallons
10-16 hours

10lbs of beef bones (knuckles or marrow bones are best)
1 c red wine (for deglazing pan)
2 large onions chopped
2 carrots chopped
6 stalks of  celery chopped
2 oz tomato paste (for roasted bones only)
1 tbs peppercorns
2 gallons of cold water to cover bones

could also add: garlic, herb, root vegetables

place all ingredients in large stock pot. Bring to a slow simmer. Skim fat off stock. Cook 10-16 hours or until flavor is reached. Strain through a fine sieve and freeze.

Fish stock

intermediate cooking series
about 2 gallons
1 hour


10 lbs flat fish bones (not round fish)
2 large onions chopped
2 large carrots chopped
6 stocks of celery chopped
1 tbs peppercorn
2 gallons of cold water (enough to cover)

could also add: garlic, herbs, root vegetables

Place ingredients in large stock pot. Bring to a slow simmer. Skim fat off as necessary. Cook 45-1 hour until flavor is reached. Strain through fine sieve and freeze.

Shrimp stock

intermediate cooking series
1-2 hours
about 1 gallon

2 pounds of shrimp peels  (ask store to save peels for you)
1 large onion chopped
1 carrot chopped
2 stalks of celery chopped
2 leeks chopped
1 tsp peppercorns
2 tbs tomato paste (helps with the coloring of stock)
cold water to cover, about 1 gallon

could also add: garlic, herbs, parsnip, turnips

put all ingredients in large stock pot. Bring to a low simmer. cook 1-2 hours or until flavor is reached. Strain through fine sieve and freeze.