Ina Garten Homemade Chicken Stock

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 stock

via: how easy is that?

(Anybody know why she doesn't capitalize anything?)

Makes 6 Quarts

3  (5-pound) roasting chickens

3  large yellow onions, unpeeled, quartered

6  carrots, unpeeled, halved

4  celery stalks with leaves, cut in thirds

4  parsnips, unpeeled, cut in half (optional)

20 sprigs fresh parsley

15 sprigs fresh tyme

20  sprigs fresh dill

1  head garlic, uppeeled, cut in half crosswise

2 T  kosher salt

2 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 and

bring to a boil.  Simmer uncovered for 4 hours.  Strain the entire contents of the pot through a colander and discard

the solids.

Pack in quart containers and chill overnight.  Refrigerate

for up to 5 days or freeze for up to 3 months.