Skill required: Confident beginner
3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half - optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
2 bay leaves
1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot.
2. Add 7 quarts of water and bring to a boil.
3. Simmer, uncovered, for 4 hours.
4. Strain the entire contents of the pot through a colander and discard the solids.
5. Chill the stock overnight.
6. Next day, remove the surface fat.
Use immediately or pack in containers and freeze for up to 3 months.
Yield: 6 quarts - If you're going through the trouble to make this, make a lot and freeze it. Chicken stock is used in many recipes.
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