Ina Garten’s Chicken Stock recipe is simple to prepare and brings a rich, savory flavor to soups, stews, and more. Featured in all of her Barefoot Contessa cookbooks, this is a versatile recipe that you can rely on daily. It stores well in the fridge and freezes wonderfully, making it easy to have on hand for whenever you want to elevate a dish. Go ahead and prepare a large batch to use whenever you need that extra boost of flavor!
INGREDIENTS
- 3 whole chickens (4-5 pounds each)
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and cut into thirds
- 4 celery stalks with leaves, cut into thirds
- 4 parsnips, unpeeled and cut into thirds (optional)
- 20 fresh parsley sprigs
- 15 fresh thyme sprigs
- 20 fresh dill sprigs
- 1 head of garlic, unpeeled and cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
INSTRUCTIONS
- In a large 16 to 20-quart stockpot, combine the chickens, onions, carrots, celery, parsnips (if using), fresh herbs, garlic, salt, and peppercorns. Add 7 quarts of water.
- Bring the mixture to a boil over medium-high heat. Then, reduce the heat to medium-low and simmer uncovered for 4 hours.
- Strain the stock in batches using a colander.
- Transfer the stock into 1-quart airtight containers. Let it cool for 1-2 hours on the counter, then refrigerate or freeze.
NOTES
- No large stockpot? If you don’t have a 16-20 quart stockpot, use the largest one you have. You can substitute with 1 large or 2 small chickens, or 7-10 chicken pieces instead of whole chickens.
- Leftover chicken, bones, and vegetables: Ina Garten suggests discarding the leftover ingredients. However, you can shred the cooked chicken for use in recipes and save the bones for the next batch of stock. Freeze the bones in freezer bags until needed.
STORAGE INSTRUCTIONS
- Refrigerate the cooled stock. It will keep for 5-7 days.
- For freezing, allow the stock to chill in the fridge overnight before transferring to the freezer. It will last up to 6 months.
THAWING INSTRUCTIONS
To thaw, place the frozen stock in the fridge the night before. If you’re short on time, place it in a bowl of cool water on the counter.
Fat Removal (Optional): As the stock simmers, a layer of fat may form on the surface. If you prefer a leaner stock, simply skim it off with a spoon.
