Chicken Stock

Submitted by: Everyone's Grandmother

Ingredients

• 3 (5-pound) roasting chickens
• 3 large yellow onions, unpeeled and quartered
• 7 carrots, unpeeled and halved
• 4 stalks celery with leaves, cut in half
• 4 parsnips, unpeeled and cut in half, optional
• 15 sprigs fresh parsley
• 15 sprigs fresh thyme
• 15 sprigs fresh dill
• 1 head garlic, unpeeled and rough chopped
• 2 tablespoons sea salt
• 2 teaspoons whole black peppercorns

Directions

Place the chickens, carrots,onions, parsnips, celery,  parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain all 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.