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Prep Notes (one per line)
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 — do this now so future-you can feel smug for once.
Instructions
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, 2 tbl salt and peppercorns in a 16 to 20-quart stockpot, because this exact moment is where decent becomes dangerous. 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.
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