Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

easy chicken stock
Serves 2
Stock is usually one of those things that even chefs don’t have time for at home, but here is a really easy recipe for a good chicken stock. I find that I tend to make this after we’ve had our Sunday roast ? I just throw the carcass in a pan with any root veg and herbs I happen to have. However, you’ll probably get a cleaner-tasting stock if you use raw carcasses.

Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.

Try this: If you still think you can’t be bothered to make stock, then use some good chicken bouillon, or simply buy it premade.