Sunday, August 3, 2008
3 5-pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
20 sprigs fresh dill
15 sprigs fresh thyme
1 head garlic, unpeeled, cut in half crosswise
2 tbsp kosher salt
2 tsp whole black peppercorns
1. Place the chickens, onions, carrots, celery, parsnips, parley, dill, thyme, 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.
2. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight.
3. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
Recipe from: Ina Garten - Barefoot Contessa Family Style