Chicken Stock

By dette

Ingredients

• 3 (5 lb) whole roasting chickens
• 3 large yellow onionsk unpeeled, quarted
• 6 carrots, unpeeled, halved
• 4 celery stalks with leaves, cut into thirds
• 4 parsnips, unpeeled, cut in half (optional)
• 20 sprigs fresh flat-leaf parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled, cut in half crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

Preparation

Step 1

Place the chickens, onions, carrots, celery, parnsips, if using, parsley, thyme, dill, garlic, salt and pepepr in a 16 to 20 quart stockpot. Add 7 quarts water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solds. Pack in quart containers and chill overnight. Refrigerate for up to 5 days or freeze for up to 6 months.