Weekend Cooking - Homemade Chicken Stock

With Thanksgiving just around the corner, homemade chicken stock is a must for my stuffing and gravy.  It's easy to make on a day when you're around the house; you throw the ingredients in a big stockpot and just let them simmer away for four hours.

• 2 (3-4 lbs.) roasting chickens
• 2 large yellow onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut in thirds
• 3 parsnips, unpeeled and cut in half
• 20 fresh parsley sprigs
• 15 thyme sprigs
• 1 head garlic, unpeeled and cut in half crosswise
• 2 Tbsp. kosher salt
• 2 tsp. whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, garlic, salt, and peppercorns in a 16 to 20-quart stockpot (I used my canning pot).

Add 7 quarts of water and bring to a boil over high heat.  Skim any foam that comes to the surface.  Lower the heat and simmer, uncovered for 4 hours.

You can see how rich this stock is!

Strain the entire contents of the pot through a colander, discarding the solids. I can't see getting rid of all those veggies in this stock.  Maybe some chicken and dumplings are in order?  Or a Chicken Pot Pie?   Pack in quart containers and refrigerate.  When stock is cold, remove surface fat and refrigerate or freeze.

Containers of chicken stock will last for 5 days refrigerated and for 6 months in the freezer.
Freezing Tip:  Freeze some in 1 cup containers for quick meals or in ice cube trays to add to sauces.

Turkey Tip:  Check out the recipe for Roasted Turkey Stock.  Make it ahead for your Thanksgiving recipes!

We never have enough gravy for leftovers, so I'll make this a few days ahead.

Golden Turkey Stock

 Make Ahead Meals for Busy Moms

Sunday Night Soup!