Chicken Stock (Makes 6 quarts)
INGREDIENTS
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Photo: James Merrell0
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3 5-pound roasting chickens
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3 large yellow onions, unpeeled and quartered
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6 carrots, unpeeled and halved
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4 stalks celery with leaves, cut into thirds
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4 parsnips, unpeeled and cut in half (optional)
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20 sprigs fresh parsley
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15 sprigs fresh thyme
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20 sprigs fresh dill
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1 head garlic, unpeeled and cut in half crosswise
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2 tablespoons kosher salt
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2 teaspoons whole black peppercorns
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