Barefoot Contessa’s Homemade Chicken Stock

Prep 30 mins
Cook 4 hrs 30 mins

Yield 6 quarts


  1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20 quart stockpot.
  2. Add 7 quarts of water and bring to a boil.
  3. Simmer uncovered for 4 hours.
  4. Strain the entire contents of the pot through a colander and discard the solids.
  5. Chill the stock overnight.
  6. The next day, remove the surface fat.
  7. Use immediately or pack in containers and freeze for up to 3 months.
  8. **Cooking time does not include chilling the stock overnight.
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