Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-Q stockpot. Add 7 Q 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.
Chill the stock overnight. The next day, remove the surface fat.
Use immediately or pack in containers and freeze for up to 3 months.
Originally Submitted
5/20/2011
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