6 quarts
SAUCES & DRESSING
Ina Garten How Easy Is That? (p. 181)
Roasting chickens - 3 (5 lbs each)
Garlic - 1 head
Yellow onions - 3
Celery stalks - 4
Parsnips - 4
Parsley - 20 sprigs
Thyme - 15 sprigs
Dill - 20 sprigs
Black peppercorns (whole) - 2 tsp
Onions - quarter, unpeeled
Carrots - halved, unpeeled
Celery - cut into thirds, leave leaves on stalk
Parsnips - cut in half, unpeeled
Garlic - cut in half cross-wise, unpeeled
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, 2 tbl salt and peppercorns 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 colander and discard the solids. Pack in quart containers and chill overnight. Refrigerate for up to 5 days or freeze for up to 3 months.