CHICKEN STOCK - INA GARTEN

Steps:

• Put chicken, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16-20 qt. stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both and set aside. Return the remaining chicken and carcasses to the pot and continue to simmer, uncovered for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock for immediate use or pack in containers and freeze.