This easy and flavorful chicken stock recipe by Ina Garten is a kitchen essential! Perfect for creating warm, comforting meals, it’s packed with wholesome ingredients and fresh herbs. Whether you’re whipping up soups, stews, or sauces, this versatile stock adds a rich, homemade touch to your dishes. Plus, it’s simple to make with everyday ingredients!
Recipe Ingredients:
- 3 (5-lb) roasting chickens
- 3 large yellow onions, unpeeled, quartered
- 6 carrots, unpeeled, halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled, cut in half (optional)
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled, cut in half crosswise
- 2 tbsp kosher salt
- 2 tsp whole black peppercorns
How To Make Homemade Chicken Stock?
- Prepare the ingredients: Place the chickens, onions, carrots, celery, parsnips (if using), parsley, thyme, dill, garlic, salt, and peppercorns in a large stockpot (16–20 quarts/15–19 litres).
- Add water and bring to a boil: Pour in 7 quarts/6.6 litres of water and set the pot over medium-high heat. Bring to a boil.
- Simmer the stock: Lower the heat and let the mixture simmer uncovered for 4 hours. Skim off any foam or impurities that rise to the surface during cooking.
- Strain the stock: Once cooked, carefully strain the contents of the pot through a colander or fine-mesh sieve into a large container. Discard the solids.
- Cool and store: Let the stock cool to room temperature. Divide it into quart/litre-sized containers and refrigerate overnight.
- Shelf life: Use within 5 days if refrigerated or freeze for up to 3 months.
Recipe Tips:
- Use fresh ingredients: Fresh vegetables and herbs make a huge difference in flavor. Avoid wilted or old produce for the best results.
- Don’t rush the simmering: Let the stock simmer gently for 4 hours to extract maximum flavor from the ingredients. A rolling boil can make the stock cloudy.
- Skim the foam: As the stock cooks, skim off any foam or impurities that rise to the top. This keeps the stock clear and clean-tasting.
- Cool properly before storing: Allow the stock to cool to room temperature before transferring it to containers. This helps prevent condensation and keeps it fresher.
- Freeze in portions: Freeze the stock in small, measured portions (like 1 cup/250 ml) so you can easily use just the amount you need for a recipe.
How To Store & Reheat Leftovers?
- Refrigerate: Let the chicken stock cool to room temperature first. Then transfer it into airtight containers and store it in the refrigerator for up to 5 days.
- Freeze: Once cooled, pour the stock into freezer-safe containers or bags, leaving space for expansion. Freeze for up to 3 months.
- Reheat: Pour the desired amount of chicken stock into a microwave-safe bowl. Heat on high in 1-minute intervals, stirring between intervals, until hot.
Nutrition Facts
- Calories: 86
- Total Fat: 2.9 g
- Saturated Fat: 0.9 g
- Cholesterol: 19 mg
- Sodium: 343 mg
- Potassium: 252 mg
- Total Carbohydrate: 8.5 g
- Dietary Fiber: 0.5 g
- Sugars: 2.5 g
- Protein: 6 g
Check out More Recipes:
Ina Garten Homemade Chicken Stock
Description
This easy and flavorful chicken stock recipe by Ina Garten is a kitchen essential! Perfect for creating warm, comforting meals, it’s packed with wholesome ingredients and fresh herbs. Whether you’re whipping up soups, stews, or sauces, this versatile stock adds a rich, homemade touch to your dishes. Plus, it’s simple to make with everyday ingredients!
Ingredients
Instructions
- Prepare the ingredients: Place the chickens, onions, carrots, celery, parsnips (if using), parsley, thyme, dill, garlic, salt, and peppercorns in a large stockpot (16–20 quarts/15–19 litres).
- Add water and bring to a boil: Pour in 7 quarts/6.6 litres of water and set the pot over medium-high heat. Bring to a boil.
- Simmer the stock: Lower the heat and let the mixture simmer uncovered for 4 hours. Skim off any foam or impurities that rise to the surface during cooking.
- Strain the stock: Once cooked, carefully strain the contents of the pot through a colander or fine-mesh sieve into a large container. Discard the solids.
- Cool and store: Let the stock cool to room temperature. Divide it into quart/litre-sized containers and refrigerate overnight.
- Shelf life: Use within 5 days if refrigerated or freeze for up to 3 months.
Notes
- Use fresh ingredients: Fresh vegetables and herbs make a huge difference in flavor. Avoid wilted or old produce for the best results.
- Don’t rush the simmering: Let the stock simmer gently for 4 hours to extract maximum flavor from the ingredients. A rolling boil can make the stock cloudy.
- Skim the foam: As the stock cooks, skim off any foam or impurities that rise to the top. This keeps the stock clear and clean-tasting.
- Cool properly before storing: Allow the stock to cool to room temperature before transferring it to containers. This helps prevent condensation and keeps it fresher.
- Freeze in portions: Freeze the stock in small, measured portions (like 1 cup/250 ml) so you can easily use just the amount you need for a recipe.
Ina Garten Homemade Chicken Stock