‘Better Than Store-Bought’ Chicken Stock

Nothing beats a hearty stock for using up leaves, stalks, peels, and other odds and ends. Perhaps the only thing rivalling the versatility of this recipe is its convenience. It’s a perfect base for any soup or stew—including a few recipes here in these pages.

2 roasted chickens

12 cups water

4 parsnips, unpeeled, cut into thirds

4 garlic cloves, peeled and crushed

1 medium yellow onion, peeled and quartered

3 carrots, unpeeled, cut into thirds

2 celery stalks, leaves on, cut into thirds

1 Tbsp kosher salt

2 tsp whole peppercorns

7 sprigs fresh thyme

1 piece of ginger, peeled (about 1 Tbsp.)

1 tsp coriander seeds, whole

1 piece of turmeric, peeled (about 1 Tbsp.)

Add all ingredients to a large stock pot and bring to a boil. Lower the heat to medium-low and simmer uncovered for 3 ½–4 hours. Check periodically to skim off any foam that accumulates. (Tip: Where foam appears, that is where the fat is pooling.)

Remove and cool. Pour the stock through a sieve and discard or compost all solids. Use immediately or divide into portions and freeze.