Chicken Stock
 
For this most basic of all recipes, you'll need a large stock pot, at least 16 quarts. It will give you rich, nourishing "liquid gold" that you can use for instant comfort or freeze for future use.
Ingredients
  • 2 whole organic chickens, inside giblets removed
  • 3 yellow onions, unpeeled and quartered
  • 1 whole head of garlic, unpeeled but cut in half
  • 6 carrots, unpeeled and cut in thirds
  • 4 parsnips, unpeeled and cut in thirds
  • 2 teaspoons whole peppercorns
  • 2 tablespoons kosher salt
  • 1 bunch parsley
  • 1 bunch thyme
  • 1 bunch fresh dill
  • 7 quarts filtered water
Instructions
  1. Put all ingredients in a large stock pot. Bring to a boil and then simmer uncovered for 4 hours.
  2. Put another pot in your sink and then strain chicken and vegetables out of the stock pot into the pot in your sink (Trust me when I say this is a very important step.. I'll say no more!)
  3. You may discard or keep the chicken and vegetables -- up to you. (I keep the large pieces of chicken for chicken salad.)
  4. Pack the liquid into quart containers and refrigerate the stock overnight.
  5. Skim off the top layer of fat the next day and strain out any solids that remain.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2018/02/07/needing-a-sure-thing/