Homemade Chicken Stock

By norsegal8

Ingredients

• 3 5-lb. chickens
• 3 large onions, unpeeled and quartered
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled and cut in half
• 20 sprigs of flat-leaf parsley
• 15 sprigs fresh thyme
• 20 sprigs dill
• 1 head garlic, unpeeled and cut in half crosswise
• 2 Tbsp. kosher salt
• 2 tsp. whole black peppercorns

Preparation

Step 1

Place all ingredients into a 16 to 20 quart stockpot with 7 quarts of water, and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables and chill. Discard the hardened fat, then pack the broth in quart containers.