Chicken Stock

By Carla

Ingredients

• 3 5-pound roasting chickens
• 3 large yellow onions, unpeeled, quarted
• 6 carrots, unpeeled, halved
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled, cut in half (optional)
• 20 springs fresh parsley
• 15 springs fresh thyme
• 20 springs fresh dill
• 1 head garlic, unpeeled, cut in half crosswise
• 2 Tbsp Kosher salt
• 2 tsp whole black peppercorns

Details

Servings 6

Preparation

Step 1

Place the chicken, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16 - 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.