By RobertV
Homemade Chicken Stock | Recipes
Homemade Chicken Stock from Barefoot Contessa. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 4 hours, skimming off any foam that comes to the top. Set aside until cool enough to handle. Strain the entire contents of the pot through a colander and discard the solids.
Updated at: Mon, 30 Sep 2024 03:18:11 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
9
Low
Nutrition per serving
Calories387.3 kcal (19%)
Total Fat19.9 g (28%)
Carbs25.3 g (10%)
Sugars9 g (10%)
Protein27.7 g (55%)
Sodium2021.5 mg (101%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 lbschicken parts
left over
1 lbchicken feet
3yellow onions
large, unpeeled and quartered
6carrots
unpeeled and halved crosswise
4parsnips
unpeeled and halved crosswise
20 sprigsfresh flat-leaf parsley
15 sprigsfresh thyme
20 sprigsfresh dill
1 headgarlic
unpeeled and cut in half crosswise
2 tablespoonskosher salt
2 teaspoonswhole black peppercorns
not ground
bay leaf
Instructions
Step 1
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 4 hours, skimming off any foam that comes to the top. Set aside until cool enough to handle. Strain the entire contents of the pot through a colander and discard the solids.
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