Chicken Stock

Ingredients

• 2 teaspoons peppercorns whole black
• 6  carrots unpeeled halved
• 4 stalks celery with leaves, cut into thirds
• 20 sprigs optional: dill fresh
• 20 sprigs parsley fresh
• 15 sprigs thyme leaves fresh
• 1 head garlic unpeeled cut in 1/2 crosswise
• 2 tablespoons kosher salt 
• 4  parsnips unpeeled cut in half, optional
• 15 pound roasting chickens 
• 3 large onions yellow unpeeled quartered

Equipment

• pot
• colander

Directions

1. Watch how to make this recipe.
2. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot.
3. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot 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 for up to 3 months.