Chicken Stock Barefoot Contessa Recipes

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

CHICKEN STOCK

Chicken Stock image

Provided by Ina Garten

Time 4h20m

Yield 6 quarts

Number Of Ingredients 11

Ingredients

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 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.

CHICKEN STOCK

Chicken Stock image

Provided by Ina Garten

Time 4h15m

Yield 6 quarts

Number Of Ingredients 11

Ingredients

3 5-pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
20 sprigs fresh dill
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
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.

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