Makes: 10 to 12 quarts
INGREDIENTS
- 2 3-pound whole chickens
- 2-3 carrots, rough chopped
- 3 celery ribs, rough chopped
- 2 peeled Spanish onions, ends cut off
- 6-7 Fairway black peppercorns
- 1 handful parsley stems
- 1 small bay leaf
- 1 parsnip, rough chopped
- 1 sprig of thyme
DIRECTIONS
- Put the chickens, carrots, celery, and onions in a 16-quart pot, and fill it with cold water.
- Bring to a boil, and then lower to a little less than a simmer over low heat.
- With a ladle, remove the fat and foam that rises to the top.
- Cook for 30 minutes, skimming the fat and foam about every 10 minutes.
- Add the rest of the ingredients, and cook for 2.5 to 3 hours, skimming the fat and foam about every 30 minutes. Cook and reduce liquid longer for a more concentrated flavor, if desired.
- Serve immediately, or cool and store in fridge or freeze for later use.
