Homemade chicken stock


  • 7 quarts filtered drinking water
  • 3 whole roasting chickens, rinsed
  • 3 large yellow onions, unpeeled and quartered
  • 6 carrots (preferably with tops), unpeeled, rinsed and halved
  • 4 stalks of celery, untrimmed and cut in thirds
  • 4 parsnips, unpeeled and cut in half lengthwise
  • 20 sprigs of parsley
  • 20 sprigs of dill
  • 15 sprigs of thyme
  • 1 head (head, not clove!) of garlic, unpeeled and cut in half
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns
  • 1 tablespoon apple cider vinegar


  1. Combine all ingredients in a large stockpot, cover and bring to a boil. Once the stock comes to a boil, reduce heat and allow to simmer for four hours.
  2. Strain stock by pouring it through a fine mesh sieve. Discard solids. Divide strained stock evenly between 12-14 quart size Mason jars. Allow to cool before refrigerating overnight.
  3. Remove jars from refrigerator and remove and discard fat solids by scooping off with a spoon. Use immediately or freeze for up to three months.
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