Ingredients

3 (5-pound) roasting Chickens 3 large yellow Onions unpeeled and quartered 6 carrots unpeeled and halved 4 Stalks Celery with leaves, cut into thirds 4 parsnips unpeeled and cut in half, optional 20 sprigs fresh Parsley 15 sprigs fresh Thyme 20 sprigs fresh Dill 1 head Garlic unpeeled and cut in 1/2 crosswise 2 tablespoons Kosher Salt 2 teaspoons whole black peppercorns

Description

Place The Chickens, Onions, Carrots, Celery, Parsnips, 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 The Entire Contents Of The Pot Through A Co

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