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.
