Homemade Chicken Stock

In a very large soup pot (I used a 10-quart stock pot), add the chickens. Then add the onions, carrots, parsnips, celery, fennel, garlic, parsley, thyme, rosemary, dill, bay leaves, peppercorns and salt. Cover with water so that everything is just submerged. You may need more or less than 5 quarts of water.

Place the pot on the stove and bring to a boil. Lower the heat so that the stock simmers and simmer for 5-6 hours, skimming the fat that accumulates at the top periodically.

Remove from heat and let it stand for about an hour, or until it’s comfortable to handle. Pour the stock through a colander into a large bowl. Then, with a cheesecloth fitted over a mesh strainer, strain the chicken stock again, into another large bowl.

Set aside to cool completely, then portion out into freezer safe containers. You can refrigerate the chicken stock for about a week or freeze it for up to three months.

Notes:
1. I used whole chickens for this recipe as I think they extract the most flavor into a chicken stock. Chicken carcasses, breasts, wings, or thighs may be used instead.
2. I like to use as little salt as possible. You will still need some salt, but I like to keep it to the bare minimum and salt when I use the stock in another recipe. It’s just my personal preference. Even when I buy chicken stock, I always buy the low sodium version. It is completely up to you on whether or not to season more or less. Adjust to your wants and tastes.
3. Not skimming the fat off the top during the simmering process isn’t 100% required, but you will have a cloudier stock when all is said and done.
4. Makes 5-6 quarts.