- 2 gallons water
- 6 pounds whole chicken and carcasses
- 2 large onion peeled cut into half
- 3 leeks, white part only, trimmed and split into half horizontally, wash very well
- 3 parsnips, wash and trim
- 4 carrots, washed and trimmed
- 3 parsley root, washed and trimmed
- 4 celery ribs
- 4 bay leaf
- 2 tablespoon peppercorns
Combine the chicken and water in a stockpot and slowly bring to boil on medium-high heat while skimming any foam that floats on the surface using a spoon or a mesh strainer. This will take about 15-25 minutes or until the surface is free of scum.
Add all the remaining ingredients. Increase the heat on high to boil. Lower the heat to medium-low and let it simmer for 4 hours or more with a lid on slightly ajar.
Remove the pot from the heat and let it cool to handle. Strain the stock using a mesh strainer and discard all the chicken pieces and vegetables. Let it cool completely before storing. Store in the fridge for 4-5 days or freeze for up to 3-6 months.
- When you're going to serve some of the chicken meat, remove the whole chicken from the pot after one hour of cooking and carve what you need, set aside, and then bring the rest back and continue cooking.
- To cool the stock faster after straining, fill the sink container with ice and place the stockpot to cool. Once cooled, transfer the stock to the jar and store it properly.
- You can put the cooled chicken stock in the pot to the fridge overnight and skim the solidified fat before transferring it into the jar. Second, transfer the cooled stock straight to the jars or any container and skim or scrape the fat before using (This is what I do)
Calories: 709 kcal (35%)Carbohydrates: 35 g (12%)Protein: 52 g (104%)Fat: 40 g (62%)Saturated Fat: 11 g (69%)Cholesterol: 196 mg (65%)Sodium: 317 mg (14%)Potassium: 1192 mg (34%)Fiber: 8 g (33%)Sugar: 11 g (12%)Vitamin A: 9429 IU (189%)Vitamin C: 34 mg (41%)Calcium: 171 mg (17%)Iron: 4 mg (22%)