Hey, this ingredient list looks familiar! Yep, because it’s the exact same as the homemade vegetable stock, just with chicken and thyme. The chicken from this stock tastes good, so don’t you dare discard the meat at the end! This stock will be a great base for almost any soup.
- 4-6 chicken legs or thighs with skin and bones
- 3 large yellow onions, unpeeled and quartered
- 5 carrots, unpeeled and halved crosswise
- 4 celery stalks with leaves, cut into thirds
- 4 parsley roots (parsnips if you can’t find parsley root), unpeeled and halved
- 1 leek, halved lengthwise and washed well between layers (do not trim the green ends off)
- 1/4 celery root (also known as celeriac), washed and scrubbed well but unpeeled
- 4 bay leaves
- 20 sprigs fresh flat-leaf parsley
- 20 sprigs fresh dill
- 10 sprigs fresh thyme
- 2 cloves of garlic
- 2 tablespoons salt
- 2 teaspoons whole black peppercorns
In a large 12 – 20-quart pot (just use the biggest one you have), add chicken and enough water to just cover chicken. Bring to boil. As soon as it begins to boil (about 4 minutes), pour out the water, which will have a bit of foam in it. Then, put chicken back in pot, along with all other ingredients and 5-8 quarts of fresh water (depending on how big your pot is). Bring to boil and then lower the heat and simmer uncovered for about 4 hours. Set aside until it cools a bit. Finally, strain the contents of the pot through a colander. It is now ready for use.
You can freeze this stock in a freezer safe container, or, if you plan on using within a week, you can refrigerate it.