Chicken Stock
The best chicken stock!
Ingredients
- 4-5 pound whole chicken with neck and giblets removed (they come that way, so don't worry you don't have to go giblet diving unless you'd like to), plus
- 1 pound chicken wings
- 6 quarts water (24 cups)
- 6 large carrots, cut into 1-2 inch size pieces
- 1 yellow onion, cut into eighths (I keep the skin on)
- 3 celery stocks, cut into 1-2 inch size pieces
- 2 parsnips, cut into 1-2 inch size pieces
- 5 garlic cloves, smashed
- 1 bunch parsley
- 1 bunch dill
- 2 bay leaf
- 1 tbsp kosher salt, plus more to taste
- 1 tsp peppercorns
Instructions
- Put the whole chicken and wings in a large stockpot and cover with water.
- Bring to a boil for 15 minutes, remove any white schmutz that floats to the top, and then reduce to medium-low heat and add the remaining ingredients.
- Cover lightly (with a vent) and simmer for 1 hour or until chicken is cooked.
- Remove chicken from the pot and leave the liquid and other stuff behind. Shred cooled chicken, refrigerate until ready to use, and put the skin and bones back into the pot.
- Simmer covered (with a vent) for an additional 2-3 hours, skimming off any white schmutz. Strain the stock and throw away the stuff, adjust with salt and pepper to taste.
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