Ingredients:
- 2 (5-pound) roasting chickens or 10 chicken breasts
- 3 large yellow onions, unpeeled and halved
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut into thirds
- 20 sprigs fresh flat-leaf parsley
- 10 sprigs fresh thyme
- 1 head garlic, unpeeled and cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Directions:
Place the chicken, onions, carrots, celery, parsley, thyme, 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, skimming off any foam that comes to the top. Set aside until cool enough to handle. Remove chicken meat to use. Strain the entire contents of the pot through a colander and discard the solids. Divide into 4 cup airtight containers. Freeze or use promptly.
*Use this exact recipe without the chicken to make vegetable broth.
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