Chicken stock

  • 3 (2.25kg) roasting chickens
  • 3 large yellow onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 stalks celery with leaves, cut into thirds
  • 4 parsnips, unpeeled and cut in half, optional
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tbsp salt
  • 2 tsp whole black peppercorns
1) Place all the ingredients in a 15–20L stockpot. Add 7L 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.

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