Homemade Chicken Stock
On a chilly autumn day or a freezing winter day, nothing smells better than homemade chicken stock simmering on the stove for 8 hours. This stock can then be used to create the most amazing chicken soup with a wonderful depth of flavor or can be used when making dinner and adding stock to recipes. I love to use this stock and make Sherry Chicken Soup with sweet sherry!
- 2 whole chickens, cut up by the butcher (backs included)
- 4-5 carrots, unpeeled and cut into halves
- 3-4 celery sticks, cut into halves
- 2-3 onions cut in half, unpeeled
- nice big handful of fresh dill
- 2 T. kosher salt
- I used a 10 quart stock pot.
- Place the chickens in the pot along with the onions, carrots, celery, dill, salt
- Fill pot with water pretty high in pot.
- Cover and bring up to a boil.
- Lower to a simmer and slide the cover off a drop to create a little crack for evaporation.
- Cook on this low simmer 6-8 hours and every 2 hours I add about 4 cups of water as it evaporates. (I do this 2-3 times)
- Remove from heat and skim out all of the chicken/veggies and discard them.
- Can pass stock through a strainer, too.
- This stock can be cooled and frozen for future recipes or used to make soup!