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.
