Good morning. There is a big pot of homemade chicken stock (see above) simmering on the stove and the smell is delicious. It is kind of a welcome home smell for John who has been out of town for a few days.Yesterday on my way home from up north I stopped at Whole Foods to get groceries. I knew I wanted to make some stock so I checked my Iphone for Ina Garten's recipe to make sure we had all the ingredients needed. Well, for the life of me I couldn't find it. As a result I am going to post it here then pin it to Pintrest so I am never without the recipe again. I make stock occasionally just using what I have but I picked up Ina's, "barefoot contessa ~ how easy is that?, cook book at TJ Max the other day and wanted to try her recipe. I have one other barefoot contessa cook book and found her recipes in it to be scrumptious.
homemade chicken stockvia: how easy is that?(Anybody know why she doesn't capitalize anything?)
Makes 6 Quarts
3 (5-pound) roasting chickens3 large yellow onions, unpeeled, quartered6 carrots, unpeeled, halved4 celery stalks with leaves, cut in thirds4 parsnips, unpeeled, cut in half (optional)20 sprigs fresh parsley15 sprigs fresh tyme20 sprigs fresh dill1 head garlic, uppeeled, cut in half crosswise2 T kosher salt2 t whole black pepercorns
Place the chickens, onions, carrots, celery parsnips, parsley, thyme,dill, garlic, salt, and peppercorns in a 16-20 quart stockpot. Add 7 quarts of water andbring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discardthe solids.Pack in quart containers and chill overnight. Refrigeratefor up to 5 days or freeze for up to 3 months.
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