Ina Garten's Chicken Stock Recipe
User Reviews
5
Ina Garten's Chicken Stock Recipe
Description
This recipe calls for whole chickens simmered with unpeeled yellow onions, carrots, celery (including leaves), optional parsnips, garlic halves, black peppercorns, kosher salt, and an abundance of fresh herbs including parsley, thyme, and dill. The vegetables are not peeled, which adds earthiness and color, and the herbs contribute aromatic complexity. The stock is cooked uncovered for four hours, allowing the chicken collagen to dissolve, enriching the liquid with body and flavor.
Once the cooking is complete, the broth is strained carefully to remove solids, resulting in a clear stock. It can be cooled on the countertop before refrigeration or freezing. This stock provides a flavorful base for many recipes, enhancing depth without added seasoning beyond salt and pepper.
Using whole chickens provides ample gelatin and chicken flavor, but if a large stockpot is unavailable, the recipe can be adjusted to use smaller quantities with whole chickens or parts. Leftover cooked chicken and bones can be saved for other uses such as shredded meat or further stock-making. Scraping off excess fat from the surface is optional and can be done as the stock simmers.
The stock will keep refrigerated for 5-7 days or frozen up to 6 months, and thawing overnight in the refrigerator or in cool water expedites preparation for use.
Ingredients
- 3 chicken 4-5 pound each, whole
- 3 yellow onion unpeeled and quartered, large
- 6 carrot unpeeled and cut in thirds
- 4 celery cut in thirds, stalks with leaves
- 4 parsnip unpeeled and cut in thirds (optional
- 20 parsley fresh sprigs
- 15 fresh thyme sprigs
- 20 dill fresh sprigs
- 1 garlic unpeeled and cut in half crosswise, head
- 2 tablespoons kosher salt
- 2 teaspoons black peppercorns whole
Instructions
- Place the chickens, onion, carrots, celery, parsnip (if using), fresh herbs, garlic, salt and peppercorns in a large 16 to 20 quart stockpot*. Add 7 quarts water.
- Bring it to a boil over medium-high hear. Lower the heat to medium-low and let it simmer (uncovered) for 4 hours.
- Strain in batches using a colander.
- Pour into 1-quart airtight containers. Let them cool down on the kitchen counter for 1-2 hours. Place in the fridge or freeze on the next day.
Notes
- Cool stock at room temperature before refrigerating; use within 5-7 days refrigerated or freeze for up to 6 months.
- Thaw frozen stock overnight in the fridge or in a bowl of cool water if short on time.
- Remove excess fat from top of stock during simmering by skimming with a spoon.
- If no large stockpot is available, use one whole chicken or several pieces instead of three large chickens.
- Save the cooked chicken meat for other recipes and freeze bones for future stock batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6quarts
Amount Per Serving
Calories 951 kcal
% Daily Value*
| Calories | 951kcal | 48% |
| Carbohydrates | 31g | 10% |
| Protein | 74g | 148% |
| Fat | 58g | 89% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 286mg | 95% |
| Sodium | 2651mg | 110% |
| Potassium | 1443mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 11145IU | 223% |
| Vitamin C | 40mg | 44% |
| Calcium | 136mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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