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Recipes Fresh From The Farm

Chicken Stock - Basic

E. Marie

6 quarts

It occurred to me that someone may need a very basic chicken stock recipe. Here is the one I use ... you can add or subtract to make it your own. And, we all know of 1,000 uses for chicken stock. Get out your great big stock pot, and make a little room in the freezer.

  • 3 large chickens
  • 3 yellow onions, quartered
  • 6 carrots. quartered
  • 4 ribs of celery, quartered
  • 4 parsnips, quartered
  • 20 sprigs of parsley
  • 20 springs of dill
  • 15 sprigs of thyme
  • full head of garlic cut in half
  • 2 T. kosher salt
  • 2 T. whole peppercorns
  • 7 quarts of water

Throw everything in the pot, boil. Turn down to simmer and cook for 4 hours, uncovered. Skim during cooking. Strain through a strainer lined with cheesecloth. Cool to room temperature; transfer to jars; freeze