Homemade Chicken Stock
- If you want to make the best-ever chicken noodle soup...use this stock. If you have the freezer space, make an extra batch and freeze it for later. I like to put it in separate smaller containers so I can use what I need.
This recipe is prepared with the Le Creuset 8-Quart Stock Pot (K297119).
- 1 5-lb roasting chicken
- 1 large onion, quartered
- 2 carrots, halved
- 2 celery stalks (with leaves), quartered
- 1 parsnip, halved
- 1 head of garlic, halved horizontally
- 8 sprigs fresh flat leaf parsley
- 5 sprigs fresh dill
- 1 Tbsp kosher salt
- 6 black peppercorns
- 1 bay leaf
- Place the chicken in the stockpot. Add everything but the salt, pepper, and bay leaf. (You don't need to peel the carrots, onion, or parsnips...just throw them in the pot!) Add water, leaving 1–2" of space at the top. Add the salt, peppercorns, and bay leaf. Bring to a boil, then lower the temperature and simmer for 4 hours.
- Skim off any foam that comes to the top and set the pot aside to cool. Strain the entire contents of the pot through a colander into another vessel for storing and discard the solids. (I like to refrigerate the stock overnight so that the fat will rise and I can completely skim off the top before using.)