Best Chicken Stock Ina Garten Recipes

INA GARTEN'S CHICKEN STOCK RECIPE

Ina Garten's Chicken Stock Recipe image

Like it is in many kitchens in America, Ina Garten's chicken stock recipe is a classic in my kitchen too. This recipe is foolproof and made with every day ingredients. I think having homemade chicken broth in your fridge is the easiest way to elevate any dish. Try it, it won't disappoint.

Provided by Aysegul Sanford

Categories How To

Time 6h15m

Number Of Ingredients 11

Ingredients

3 whole chickens* ((4-5 pound each))
3 large yellow onions (unpeeled and quartered)
6 carrots (unpeeled and cut in thirds)
4 celery stalks with leaves (cut in thirds)
4 parsnips (unpeeled and cut in thirds (optional))
20 fresh parsley sprigs
15 fresh thyme sprigs
20 fresh dill sprigs
1 head garlic (unpeeled and cut in half crosswise)
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

Place the chickens, onion, carrots, celery, parsnip (if using), fresh herbs, garlic, salt and peppercorns in a large 16 to 20 quart stockpot*. Add 7 quarts water.
Bring it to a boil over medium-high hear. Lower the heat to medium-low and let it simmer (uncovered) for 4 hours.
Strain in batches using a colander.
Pour into 1-quart airtight containers. Let them cool down on the kitchen counter for 1-2 hours. Place in the fridge or freeze on the next day.

Nutrition Facts : Calories 951 kcal, Carbohydrate 31 g, Protein 74 g, Fat 58 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 286 mg, Sodium 2651 mg, Fiber 9 g, Sugar 10 g, ServingSize 1 serving

BAREFOOT CONTESSA'S HOMEMADE CHICKEN STOCK

Barefoot Contessa's Homemade Chicken Stock image

Make and share this Barefoot Contessa's Homemade Chicken Stock recipe from Food.com.

Provided by Juenessa

Categories Whole Chicken

Time 5h

Yield 6 quarts

Number Of Ingredients 11

Ingredients

3 -5 lbs roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 stalks celery & leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 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.
Chill the stock overnight.
The next day, remove the surface fat.
Use immediately or pack in containers and freeze for up to 3 months.
**Cooking time does not include chilling the stock overnight.

Nutrition Facts : Calories 392.1, Fat 23.6, SaturatedFat 6.7, Cholesterol 106.9, Sodium 2495.5, Carbohydrate 17.2, Fiber 3.7, Sugar 6.7, Protein 27.4