Ingrédients pour Barefoot Contessa's Homemade Chicken Stock
- 2 whole chickens (4 pounds total)
- 2 large yellow onions, quartered
- 2 large carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 cup parsnips, peeled and chopped
- 1/2 cup fresh parsley stems
- 4 sprigs fresh thyme
- 2 sprigs fresh dill
- 6 cloves garlic, smashed
- Kosher Salt
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- 7 quarts cold water
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Comment préparer Barefoot Contessa's Homemade Chicken Stock
- Place 2 whole chickens (about 4 pounds total), 2 large onions, quartered, 2 large carrots, roughly chopped, 2 celery stalks, roughly chopped, 1 cup parsnips, peeled and chopped, 1/2 cup fresh parsley stems, 4 sprigs fresh thyme, 2 sprigs fresh dill, 6 cloves garlic, smashed, 1 teaspoon black peppercorns, and 1 bay leaf in a 16- to 20-quart stockpot.
- Add 7 quarts of cold water to the pot. Bring to a boil over high heat.
- Reduce heat to low, and gently simmer uncovered for 4 hours, skimming off any foam or impurities that rise to the surface.
- Carefully strain the entire contents of the pot through a fine-mesh sieve lined with cheesecloth, discarding the solids.
- Let the stock cool slightly, then refrigerate overnight to allow the fat to solidify.
- The next day, remove the solidified fat layer from the surface of the stock.
- Use the stock immediately or store it in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
103 g
Sugar
26g
Fat
33g
Carbs
5g
