Ina Garten's Chicken Soup

 

Ingredients

• 3 (5-pound) roasting chickens
• 3 large yellow onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut into thirds
• 4 parsnips, unpeeled and cut in half
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in half crosswise
• 2 Tbsp kosher salt
• 2 tsp whole black peppercorns

Directions

1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 4 hours.
2. Allow the stock to cool for 30 minutes. Strain the contents of the pot through a colander into a large bowl and discard the solids. Pack the stock in containers and refrigerate for up to a few days or freeze for up to 6 months.