2 (3.5 pound) roasting chickens
1 1/2 yellow onions, unpeeled and quartered
3 carrots, unpeeled and halved crosswise
2 stalks celery with leaves, cut into thirds crosswise
2 parsnips unpeeled and halved crosswise
10 sprigs flat leaf parsley
8 sprigs fresh thyme
10 sprigs fresh dill
1/2 head garlic, unpeeled and cut in half crosswise
1 tbsp kosher salt
1 tsp whole black peppercorns (not ground)
Place all the ingredients in a 8-10 quart stockpot. Add 4 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 4 hours, skimming off any foam that comes to the top. Set aside until cool enough to handle. Straining the entire contents of the pot through a sieve or colander and discard the solids.
*Refrigerate up to 5 days or freeze for up to 4 months.
Recipe from Ina Garten
Making food from scratch makes it taste so much better. It’s all the love you put in it. Homemade stock will add a little bit extra goodness to your soups, stews, one-pot dishes, etc. No added ingredients, just pure simple stock. It’ll be so worth it.