Above and beyond the healthy benefits (which you can see here,) homemade stock is one of the simple little details in life that add pleasure, give peace and warm the body. Make time, make stock and share the love.
Homemade Chicken Stock:
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt and peppercorns in a large stockpot. Add 7 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 4 – 5 hours. Skim off any foam that comes to the top. Let cool. Strain the entire pot through a colander and discard the solid. You may refrigerate for up to 5 days or freeze for 6 months.
Homemade Chicken Stock:
- 3 large yellow onions
- 6 carrots, unpeeled, halved lengthwise
- 6 celery stalks with leaves, cut in half
- 4 parsnips, unpeeled and cut in half
- 20 sprigs of fresh thyme or 1 Tbs. dried thyme
- 40 sprigs fresh parsley, 2 bundles or 4 Tablespoons dried parsley
- 15 sprigs of fresh dill or 1 Tablespoon dried dill
- 1 entire head of garlic, peeled
- 2 Tablespoons of fine Mediterranean Sea Salt
- 2 teaspoons whole black peppercorns
- 3 small roasting chickens (5 lbs. or less, preferably fresh chickens)
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt and peppercorns in a large stockpot. Add 7 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 4 – 5 hours. Skim off any foam that comes to the top. Let cool. Strain the entire pot through a colander and discard the solid. You may refrigerate for up to 5 days or freeze for 6 months.
