Homemade Chicken Stock
3 (5-pound) roasting chickens (I had my butcher cut the chickens up into pieces)
3 large yellow onions, unpeeled and quartered
6 carrots, scrubbed, unpeeled and halved
4 celery stalks with leaves, cut into thirds
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery, 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. 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.