Barefoot Contessa's Homemade Chicken Stock

From Barefoot Contessa Family Style cookboo, 2002.

• Ready In: 5 hrs
• Yields: 6 quarts

Ingredients

• 3 -5  lbs roasting chickens
• 3  large yellow onions, unpeeled, quartered
• 6  carrots, unpeeled, halved
• 4  stalks celery & leaves, cut in thirds
• 4  parsnips, unpeeled, cut in half (optional)
• 20  sprigs fresh 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

Directions

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. The next day, remove the surface fat.
7. Use immediately or pack in containers and freeze for up to 3 months.
8. **Cooking time does not include chilling the stock overnight.