Barefoot Contessa Homemade Chicken Stock

Barefoot Contessa Homemade Chicken Stock is made with roasting chickens, onions, carrots, celery, parsnips, garlic, and fresh herbs. This recipe creates a deeply flavorful base perfect for soups, stews, and sauces. It takes about 4 hours and 30 minutes to prepare and makes 6 quarts.

Barefoot Contessa Homemade Chicken Stock Ingredients

• 3 (5-pound) roasting chickens
• 3 large yellow onions, unpeeled and quartered
• 6 carrots, unpeeled and halved crosswise
• 4 celery stalks with leaves, cut into thirds crosswise
• 4 parsnips, unpeeled and halved crosswise
• 20 sprigs fresh flat-leaf parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in half crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns (not ground)

How To Make Barefoot Contessa Homemade Chicken Stock

1. Combine Ingredients: Place chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16- to 20-quart stockpot.
2. Add Water: Pour in 7 quarts of cold water.
3. Bring to a Boil: Set pot over high heat and bring to a boil.
4. Simmer the Stock: Reduce heat to low and simmer uncovered for 4 hours. Skim off any foam as needed.
5. Cool and Strain: Let the stock cool until safe to handle. Strain through a colander and discard solids.
6. Store or Use: Use immediately or refrigerate/freeze for later use.

Recipe Tips

• Use Fresh Herbs: Fresh dill and thyme add unique depth to the stock.
• Don’t Peel Veggies: Unpeeled onions and carrots enhance flavor and color.
• Simmer Gently: Avoid boiling vigorously to keep the stock clear.
• Skim Regularly: Removing foam improves the clarity and flavor.
• Cool Completely Before Storing: This prevents spoilage and maintains freshness.

What To Serve With Homemade Chicken Stock

This stock is the base for many dishes—use it in soups like chicken noodle or matzo ball, risottos, gravies, or to cook grains like rice and quinoa for extra flavor.

How To Store Chicken Stock

Refrigerate:
Cool completely and store in sealed containers for up to 5 days.

Freeze:
Store in freezer-safe containers for up to 4 months. Leave space at the top to allow for expansion.

Chicken Stock Nutrition Facts (per 1 cup)

• Calories: 40
• Total Fat: 2g
• Saturated Fat: 0.5g
• Carbohydrates: 2g
• Sugar: 1g
• Protein: 5g
• Sodium: 300mg

FAQs

Can I make a smaller batch?
Yes, simply halve the ingredients for a smaller yield.

Do I need to roast the chickens first?
No, raw whole chickens are used to extract maximum flavor over a long simmer.

What’s the best way to defrost frozen stock?
Place in the refrigerator overnight or warm gently on the stove.

Can I pressure cook this recipe?
Yes, you can adapt it for a pressure cooker; reduce cook time to about 1 hour.

Should I remove the chicken meat?
After cooking, the meat will be dry but can be used for salads or enchiladas.

Try More Recipes:

• Barefoot Contessa Cauliflower & Celery Root Soup
• Barefoot Contessa Wild Mushroom & Farro Soup
• Barefoot Contessa Zucchini Basil Soup