This recipe provides a flavorful and rich chicken stock, perfect for soups, stews, or as a base for various dishes.
Place the whole chickens, onions, carrots, celery, parsley, thyme, dill, garlic, leeks, salt, and peppercorns into a large stockpot.
Ensure the vegetables are roughly chopped to release their flavors effectively.
Add enough water to cover the ingredients by about 2 inches and bring to a boil.
Use cold water to start, as it helps extract more flavor from the ingredients.
Reduce the heat to a gentle simmer and cook uncovered for 4 hours, occasionally skimming off any foam or impurities.
Keep the heat low to prevent the stock from becoming cloudy.
Strain the stock through a colander into another pot or large bowl, discarding the solids.
For an even clearer stock, strain it through a fine-mesh sieve or cheesecloth.
Allow the stock to cool to room temperature, then refrigerate overnight.
Cooling the stock helps the fat solidify on top, making it easier to remove.
The next day, remove the solidified fat from the surface and transfer the stock to airtight containers for storage.
Divide the stock into smaller portions for convenient use later.
Continue in our app for the best experience
