CHICKEN STOCK | easy homemade recipe
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Published 2017-01-30
3 Homemade Chicken Soup Recipes: tinyurl.com/ho6fxwp
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HOMEMADE CHICKEN STOCK RECIPE
2 (5-pound) roasting chickens
2 large yellow onions, unpeeled and quartered
4 carrots, unpeeled and halved
4 stalks celery with leaves, cut into fourths
2 parsnips, unpeeled and cut in half,
15 sprigs fresh parsley
10 sprigs fresh thyme
15 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 buy leaves
1 tablespoons kosher salt
1 teaspoons whole black peppercorns
Remove the giblets from inside the chicken (some chickens may not have them).
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 quart stockpot.
Add cold filtered water to the pot, enough to cover all of the ingredients, and bring to a boil. Reduce down to a simmer and simmer the stock uncovered for four hours.
Shut off the heat and allow everything to cool down until it is easy to work with. Remove all of the veggies and the chicken and then pour the stock through a fine mesh strainer to catch any remaining bits.
I like to separate all of the chicken meat from the bones and save it to make chicken soup.
Chill the stock over night and the next day, remove the fat from the surface.
Use immediately or pack in containers and freeze for up to 3 months.
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All Comments (21)
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I seriously love your channel ❤ I've been rewatching older videos because I just can't get enough!!
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Hello my friends! Homemade chicken stock is a delicious way to keep your immunity boosted and add lots of flavor to your soups, stocks, and chili! Plus its a lot easier to make then you might think;) -xo Dani
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You have the best recipes..!
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looks really good, and yes an essential for eveyone
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Hi Dani you have convinced me. I have my pan of stock cooking on the stove. I have always bought store bought. I am super excited! Thanks.
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Love love all your recipes!
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Hi Dani, This is the best chicken stock recipe I have seen on YouTube! For those veggie scraps I recommend using at least the carrots in a purée if you'd like.
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Omg I've been waiting for this recipe since you advertised it, looks so good... and I use Mason Jars all the time for freezing 😀 Thank you!
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Dani you are the recipe master! I can't wait to try this.
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I love your thorough, clear and authentic explanations. thank you for your vids!
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love it. Thanks for sharing definitely going to do this.
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Aweeesomee !!! How did I miss this video! Can you also please share links of the red pot in which you stored the stock in the refrigerator and also cooked the chickens soups
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love ur foods bcz dey r really clean and being a gym gym can enjoy u r recipies
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I use the ends and tops of the celery, the parts you usually throw away they have more flavor. I simmer my chicken for 30-40 minutes until it's just done then remove most of the meat from the carcass (at least the breast and some of the thigh meat so it's not so overcooked and flavorless. put the carcasses back in. You can use the cooked chicken in anything even a chicken salad. Why not just throw the "insides" in the stock as well, except the livers?
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Great video! I have dogs, and use the veggies ( not onions!) as a supplement for the mutts. I blend the veg with water a hint of salt into a goop and add it to their food. They love it.
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It is so good for you ! 👍💪👏💖
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Thanx for leaving info for your kitchen containers
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Great video, thanks Dani!
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Great video i will make some chicken stock while the winter weather is with us, the red pot they are great, it's french le creuset i have a few different sizes good for jam making too
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Thank you so much. I am going to make it for sure.
