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Barefoot Contessa's Homemade Chicken Stock Recipe

Ina Garten's classic chicken stock recipe from her beloved 'Barefoot Contessa Family Style' cookbook (2002). This recipe yields a deeply flavorful, rich stock perfect for soups, sauces, and more! Learn how to make restaurant-quality chicken stock from scratch with this easy-to-follow guide. #chickensoup #homemade #stock #inagarten #barefootcontessa #recipe

Prep Time 30 mins
Cook Time 300 mins
Calories 392.1 kcal
Protein 54g
Rating 4.0 (5 Reviews)
Barefoot Contessa's Homemade Chicken Stock 108

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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
  • not specified in recipe
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 7 quarts cold water

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How to Make Barefoot Contessa's Homemade Chicken Stock

  1. 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.
  2. Add 7 quarts of cold water to the pot. Bring to a boil over high heat.
  3. Reduce heat to low, and gently simmer uncovered for 4 hours, skimming off any foam or impurities that rise to the surface.
  4. Carefully strain the entire contents of the pot through a fine-mesh sieve lined with cheesecloth, discarding the solids.
  5. Let the stock cool slightly, then refrigerate overnight to allow the fat to solidify.
  6. The next day, remove the solidified fat layer from the surface of the stock.
  7. 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

Recipe Tags (Choose a tag and find related recipes!)

Main Ingredient Poultry Vegetables Chicken Meat Whole Chicken Carrots Onions