Ina Garten Homemade Chicken Stock Recipe
Ina Garten’s homemade chicken stock is a slow-simmered, deeply flavorful broth made with whole chickens, onions, carrots, celery, and aromatics like thyme and parsley. Unlike boxed versions, her stock simmers for hours to extract maximum richness and nutrition, creating a golden base that elevates soups, stews, and sauces.
- Prep Time: 15
- Cook Time: 240
- Total Time: 4 hours 15 minutes
- Yield: 6 quarts 1x
- Category: Broth
- Method: Simmering
- Cuisine: American
Ingredients
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3 (5-pound) roasting chickens
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3 large onions, unpeeled and quartered
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6 carrots, unpeeled and halved
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4 celery stalks, with leaves, cut into thirds
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20 sprigs of fresh parsley
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15 sprigs fresh thyme
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20 sprigs fresh dill
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1 head of garlic, unpeeled and cut in half
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2 tablespoons kosher salt
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2 teaspoons whole black peppercorns
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4 quarts (16 cups) water
Instructions
Combine ingredients in a large pot
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Place chickens, vegetables, herbs, and seasonings in an extra-large stockpot (at least 16 quarts).
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Add 4 quarts of water or enough to cover the ingredients by about an inch.
Bring to a boil
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Set the pot over high heat and bring everything to a boil, skimming off any foam or impurities from the top.
Simmer slowly
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Once boiling, reduce heat to low and simmer uncovered for 4 hours. Stir occasionally to keep everything evenly submerged.
Strain the stock
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Remove large solids with tongs or a slotted spoon. Then, pour the remaining liquid through a fine mesh strainer into another large container or bowl.
Cool and store
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Let the stock cool at room temperature. Refrigerate overnight, then skim off any solidified fat from the surface.
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Store in airtight containers in the fridge (up to 5 days) or freeze for up to 3 months.