Friday, November 4, 2011

Weekend Cooking - Homemade Chicken Stock

With Thanksgiving just around the corner, homemade chicken stock is a must for my stuffing and gravy.  It's easy to make on a day when you're around the house; you throw the ingredients in a big stockpot and just let them simmer away for four hours.
  • 2 (3-4 lbs.) roasting chickens
  • 2 large yellow onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 celery stalks with leaves, cut in thirds
  • 3 parsnips, unpeeled and cut in half
  • 20 fresh parsley sprigs
  • 15 thyme sprigs
  • 1 head garlic, unpeeled and cut in half crosswise
  • 2 Tbsp. kosher salt
  • 2 tsp. whole black peppercorns
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, garlic, salt, and peppercorns in a 16 to 20-quart stockpot (I used my canning pot).


Add 7 quarts of water and bring to a boil over high heat.  Skim any foam that comes to the surface.  Lower the heat and simmer, uncovered for 4 hours.

You can see how rich this stock is!

Strain the entire contents of the pot through a colander, discarding the solids. I can't see getting rid of all those veggies in this stock.  Maybe some chicken and dumplings are in order?  Or a Chicken Pot Pie?   Pack in quart containers and refrigerate.  When stock is cold, remove surface fat and refrigerate or freeze.

Containers of chicken stock will last for 5 days refrigerated and for 6 months in the freezer.
Freezing Tip:  Freeze some in 1 cup containers for quick meals or in ice cube trays to add to sauces.

Turkey Tip:  Check out the recipe for Roasted Turkey Stock.  Make it ahead for your Thanksgiving recipes!
We never have enough gravy for leftovers, so I'll make this a few days ahead.

4 comments:

  1. Love that first pic, bet your house smells great! I've never tried a parsnip... truly deprived, I know:@)

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  2. Nothing like homemade stock.. . . smells great, tastes great. Just takes time and room. Love your new look!

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  3. We just made stock in our crockpot last weekend (and do so regularly) -- your stock does look rich and delicious! Perfect for a pot pie, or soup :)

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  4. Hi Patti, this stock looks divine! Thanks so much for sharing this recipe with Sunday Night Soup Night. I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe!

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