This homemade chicken stock is proof that from scratch is always best. Stock up and freeze to have on hand all winter!
Keyword: chicken stock
Servings: 11/2 quarts
1 4-5poundwhole chicken
2small or 1 large vidalia onioncut in quarters
1bulb of garlic cut in half
3medium or two large carrotscut into 2 inch pieces
2large stalks of celery cut into 2 inch pieces
3large stalks of dill
3large pieces of parsley
3tablespoonsfresh ground pepper
In a large heavy bottom stock pot or dutch oven, place the chicken breast side up and cover with all the vegetables, garlic and herbs. Season with the salt and pepper. Fill the pot with water just covering the chicken...do not overfill or it will dilute the flavor.
Bring the water to a boil over med-high heat and then turn the heat down to low. Allow the stock to simmer for 1-3 hours. The longer you allow it to simmer the more concentrated the flavor will be. Longer is better.
When the stock is done, remove the chicken and large pieces of vegetables using a slotted spoon. Pour the remaining mixture through a fine mesh strainer into a large bowl and allow to cool to room temperature. Skim some of the fat off the top of the stock and transfer to storage containers. Use as needed in recipes calling for stock.
Note: The stock can be stored in airtight containers refrigerated up to 2 days or frozen for up to 3 months.