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Chicken stock

  • Preparation Time20 mins
  • Cooking Time240 mins
  • Serves6
  • DifficultyEasy
3 (2.25kg) 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 tbsp salt
2 tsp whole black peppercorns
1) Place all the ingredients in a 15–20L stockpot. Add 7L of water and bring to a boil. Simmer, uncovered, for 4 hours.

2) Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight.

3) The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

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Michael starts in San Diego by tasting a burger loaded with beer-braised pork. Then, he tries a wildly inventive rattlesnake and cactus hot dog in Denver.

S6:E1
19mins

Gold Medal Comfort

Trisha makes a delicious meal for gymnasts Nadia Comaneci and Bart Conner. She prepares pork medallions and pineapple upside down cake.

S4:E6
20mins