Yields about 6 quarts of chicken stock
Prep time: 20 minutes
simmer time: 8 hours
Recipe type: Homemade Broth
Cuisine: International
  • 2 large whole chickens with skin
  • 2 large yellow onions (unpeeled and quartered)
  • 5 large carrots, unpeeled
  • 4 celery sticks (I always add the leaves and the base of the celery stalk)
  • Base and leaves of 2 Chinese celery (may substitute with additional celery sticks)
  • 2 TBSP salt
  • 2 TBSP whole peppercorns
  • 3 medium fresh turmeric roots (No substitutes but optional)
  • 10 sprigs fresh parsley
  • Enough cold water to cover the ingredients (about 7 quarts, or 28 cups)
  1. Clean and wash the skin and cavity of the chickens. Use a sharp knife to remove the large meaty section of the chicken breast. You may leave it on if you wish, but it is really a waste of good chicken breast and you could save it and use it in other recipes such as Creamy Chicken Tarragon or Chicken Piccata, that I have previously posted.
  2. Scrub all of the vegetables under cold water with a stiff brush to get rid of any possible dirt. There is no need to peel or chop the vegetables. The occasional light gray spots on the outer onion peels are mold and they should be removed.
  3. In a very large stockpot (mine is 10 inches deep and 12 inches in diameter) add the chicken and the rest of the ingredients. Add enough cold water to cover the ingredients by 2-3 inches.
  4. Bring the water to a boil over medium high without covering the pot. Collect any foam that forms on top. Lower the heat to medium low and without covering the pot, simmer for 8 hours.
  5. Remove the stockpot from the heat and allow it to cool for 15 minutes or so to prevent burns. Use a large slotted spatula to remove the large solids a and place them in a colander that is sitting over a large bowl to catch every bit of the broth. Use a small saucepan with a long handle to transfer the stock into a fine mesh metal strainer that is sitting in a large bowl. Discard the solids.
  6. This recipe yields about 6 quarts of stock. To store, pour the strained stock into individual freezer safe containers with a tight lid. I usually use five 7-cup capacity Rubbermaid containers. Refrigerate the containers without the lid for a few hours to cool completely. Cover with the lid and store the containers in the freezer for 2-3 months and use them as needed.
  7. When the stock is chilled, a solid layer pf fat forms on top. Remove the layer if you’re using the stock right away, but leave it intact if you’re freezing it; you can remove it later before cooking.
  8. Depending on the recipe, you might want to thaw the stock before using it, or just run the sides of the containers under hot water to release the frozen stock and gently drop it in the pot.
Recipe by Persian Mama at https://persianmama.com/homemade-chicken-stock/