Barefoot Contessa'S Homemade Chicken Stock

• 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

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.

chickens, yellow onions, carrots, stalks celery, parsnips, parsley, thyme, dill, garlic, kosher salt, whole black peppercorns

Taken from www.food.com/recipe/barefoot-contessas-homemade-chicken-stock-202419 (may not work)