Ina Garten Homemade Chicken Stock Recipe

Ina Garten Homemade Chicken Stock is a French-style base made with whole roasting chickens, onions, and carrots. This aromatic liquid features fresh parsley, dill, and thyme to create a rich foundation for soups and sauces.

The first time I made this, I tried to skim the fat while the liquid was boiling. Now I always let the finished stock sit in the fridge overnight so the fat forms a solid white disc on top. Removing it that way is much cleaner and leaves you with a clear, golden liquid that isn’t greasy.

The unpeeled onions are doing more work than you’d think. Keeping the brown skins on gives the stock a deep amber colour that you just can’t get from peeled vegetables. I’ve tried a few versions of chicken stock and this one from Ina is the one I keep going back to because the dill adds a unique freshness.

Ina Garten Homemade Chicken Stock Ingredients

• 3 roasting chickens, about 2.25kg (5lb) each
• 3 large onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut into thirds
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and halved crosswise
• 2 tbsp kosher salt
• 2 tsp whole black peppercorns
• 3.8 litres (16 cups) water

How To Make Ina Garten Homemade Chicken Stock

1. Combine all ingredients: Place the whole chickens, onions, carrots, celery, parsley, thyme, dill, garlic, salt, and peppercorns into a large 15-litre (16-quart) stockpot. Make sure the vegetables are tucked around the chickens so everything fits tightly.
2. Add water: Pour in the 3.8 litres (16 cups) of water or just enough to cover the solids by about 2.5cm (1in). Do not fill the pot to the very brim as it needs room to simmer without splashing over the sides.
3. Bring to a boil: Set the pot over a high heat on the hob and wait for the liquid to reach a rolling boil. Use a large metal spoon to skim off the grey foam and impurities that rise to the surface during the first few minutes.
4. Simmer the stock: Lower the heat until the liquid is just barely bubbling and cook uncovered for 4 hours. Check the pot every hour and press down on any ingredients that have floated to the top to keep them submerged.
5. Strain the stock: Lift the large chicken pieces and vegetable chunks out with tongs and discard them. Pour the remaining liquid through a fine mesh strainer into a clean heatproof bowl or large jug to catch the peppercorns and herb bits.
6. Cool and store: Let the liquid sit at room temperature until it is no longer steaming before putting it in the fridge. Leave it overnight, then lift off the hardened layer of fat from the surface before transferring the stock to smaller airtight containers.

Recipe Tips

Use whole roasting chickens. While bones provide gelatin, using the whole bird provides a much deeper meat flavour that makes the stock rich enough to drink on its own. The meat will be very soft after four hours, so it is best used in stews where texture matters less.

Keep the vegetable skins on. Wash the onions and carrots thoroughly to remove dirt but do not peel them. The skins contain concentrated pigments that provide the characteristic golden-brown hue seen in professional kitchen stocks.

Maintain a very low simmer. If the liquid boils too vigorously for a long time, the fat and proteins will emulsify into the water. This results in a cloudy, grey stock rather than a clear, bright one.

Avoid covering the pot. Leaving the lid off allows the liquid to slowly evaporate and concentrate the flavours. This ensures the final stock is punchy enough to stand up to other ingredients in a soup.

Cool the stock rapidly. If you are making a large batch, divide the hot liquid into several smaller containers rather than one deep pot. This helps the temperature drop quickly, which is safer and prevents the stock from turning sour.

Don’t skip the dill. It might seem like an unusual addition for a standard stock, but it provides a bright, herbal note. This specific herb is what separates Ina’s version from a basic supermarket carton.

What To Serve With Homemade Chicken Stock

Homemade chicken stock is the essential starting point for a classic chicken noodle soup or a silky lemon and orzo soup. Use it as the liquid base for a mushroom risotto or a seafood paella to provide a savoury backbone.

It works well for deglazing a pan after roasting meat to create a quick gravy or a sophisticated pan sauce. You can also use it instead of water when boiling long-grain rice, quinoa, or couscous to infuse the grains with flavour.

How To Store Homemade Chicken Stock

Fridge

Pour the cold stock into clean jars or plastic tubs and keep them in the fridge for up to 5 days. Make sure the lids are tight to prevent the liquid from picking up other food scents.

Reheat

Warm the stock in a small saucepan over a medium heat until it reaches a simmer. You can use a microwave for a single mug, but watch it closely as it can boil over very quickly.

Freeze

Freeze the stock in 500ml (18fl oz) portions in freezer bags or plastic containers for up to 3 months. Leave a 2.5cm (1in) gap at the top of the container because the liquid expands as it turns to ice.

Ina Garten Homemade Chicken Stock Nutrition Facts

Per serving (1 of 16):

• Calories: 86 kcal
• Protein: 6g
• Fat: 4g
• Carbohydrates: 4g
• Sugar: 2g
• Sodium: 620mg

Estimated. May vary based on ingredients and cooking methods.

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