Once you learn how to make chicken stock Barefoot Contessa style you will never go back to buying it from the store. Guaranteed.
- Whole chicken - Carrots - Celery - Thyme sprigs - Garlic - Salt & pepper - Onion - Fresh dill - Fresh parsley
Wash all the veggies under cold tap water, cut them into large pieces, and add them to the stockpot.
Place the chickens, fresh herbs, garlic, salt and peppercorns in a large stockpot. Add water just enough to cover the chicken and vegetables.
Bring it to a boil over medium-high hear. Lower the heat to medium-low and let it simmer for 4 hours or until the chicken is fully cooked.
Strain the entire contents of the pot in batches through a fine-mesh strainer. Reserve the chicken (to use in recipes) and discard the veggies.
Place the chicken stock in airtight containers and refrigerate for a week or freeze for up to 4 months.
Be sure to check out the blog post for recipe ideas to use your chicken stock and leftover chicken.
Here's a delicious Chicken Soup packed with vegetables made with homemade chicken stock. This wholesome weeknight dinner is filling, healthy and delicious.