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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.