No one captures the essence of comfort cooking quite like Ina Garten. Her homemade chicken stock is a staple in her Barefoot Contessa kitchen — a slow-simmered, deeply flavorful broth that transforms even the simplest dishes into something extraordinary.
Made with whole roasting chickens, fresh herbs, and root vegetables, this recipe creates a golden, aromatic stock that’s perfect for soups, stews, or sipping straight from a mug on a cold day. And like all things Ina, it’s simple, elegant, and foolproof.
Why Everyone Will Love This Recipe
- Incredibly flavorful: Made with whole chickens and fresh herbs for richness.
- Big batch magic: Yields plenty to freeze for later.
- No waste: Perfect way to use up leftover veggies or herb stems.
- Barefoot Contessa-approved: It’s the gold standard of homemade stock.
Ingredients
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved crosswise
- 4 celery stalks with leaves, cut into thirds crosswise
- 4 parsnips, unpeeled and halved crosswise
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and halved crosswise
- 2 tbsps kosher salt
- 2 tsps whole black peppercorns (not ground)
- 7 quarts water
How to Make Ina Garten's Chicken Stock
- Place the chickens, vegetables, herbs, garlic, salt, and peppercorns in a 16- to 20-quart stockpot.
- Pour in 7 quarts of cold water, making sure the chickens and vegetables are fully submerged.
- Set the pot over high heat and bring to a boil. As the stock begins to simmer, skim off any foam that rises to the top with a spoon for a clear broth.
- Lower the heat and simmer uncovered for about 4 hours. This slow cooking allows the flavors to deepen and develop beautifully.
- Once cooked, remove the pot from heat and let it cool until easy to handle. Strain the entire contents through a colander into another large pot or bowl, discarding the solids.
- Let the stock cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.
Cooking Tips
- Don’t peel your vegetables: The skins add beautiful color and depth to the stock.
- Keep it gentle: A low simmer (not a boil) ensures a clear, golden broth.
- Add extra herbs: Dill and thyme make the flavor especially comforting.
- Freeze in portions: Use quart-size containers or ice cube trays for easy use later.
Frequently Asked Questions
Can I use leftover roast chicken instead of whole chickens?
Yes, but the bones and skin of raw chickens provide a richer flavor.
What’s the best pot to use?
A large stockpot (16–20 quarts) is ideal so you have enough room for water and ingredients.
How do I make the stock more concentrated?
After straining, simmer the liquid uncovered for 30–60 minutes to reduce and intensify the flavor.
Can I skip the dill?
You can, but Ina’s signature flavor comes from her mix of parsley, thyme, and dill.
What should I do with the fat on top?
Once chilled, the fat solidifies — skim it off easily before reheating or using.
How to Store
- Refrigerate: Store in airtight containers for up to 5 days.
- Freeze: Freeze in labeled containers for up to 3 months.
- Pro tip: Freeze small portions in an ice cube tray for quick use in sauces or stir-fries.
;Resize,width=767;)
